Bread with leeks and feta cheese

This bread with leeks and feta cheese is a Greek recipe and it does not have the usual texture! It’s rather like a dense pancake and it can be eaten warm or cold! To make the dough we use yellow cornmeal and this gives to the bread a sweet character :-) It’s really good and easy to make! Give it a try :-)

In two words:

“To marry a city is like marrying a woman, getting a grip of its miseries, being alerted for its pleasures, and at each analysis bringing together a wonderful synthesis that correspond to the joy of life when you know how to live it”.

To Start...

difficulty easy
preparation 15’ (to slice the leeks in very little dices) + 10’ (to let stand the leeks) + 2h (resting time for the dough)
cooking - 1h (standard cooking) + 5’ (au grill)
serves - 2  


  • 120gr of yellow cornmeal
  • 160gr-180gr of leeks (only the white part)
  • 2 pinches of fleur de sel or coarse salt (for the leeks)
  • 80gr of feta cheese
  • 5gr of fresh yeast
  • ½ teaspoon of fleur de sel or coarse salt
  • 2 teaspoons of dill
  • 1 teaspoon of finely chiseled mint
  • 2 tablespoons of olive oil
  • 400ml of boiling water


  • Remove the bottom part of the leeks and the green part, keep only the white part
  • Wash them
  • Start slice them in fine rounds
  • Slice each round in vertical strips, and slice each strip in small dices, this way you will have very small dices of leeks
  • Place the dices into a bowl and sprinkle on top some fleur de sel or some coarse salt
  • Stir well with a tablespoon
  • Let the salt for about 10’
  • Slice the feta cheese in small dices
  • In a bowl, add:
    • the yellow cornmeal
    • the salt
  • Stir well with a whisk
  • Slice the yeast in small dices and place them in a bowl
  • Add some boiling water and stir with the whisk
  • Pour the yeast mixture into the flour and stir well with a wooden spoon
  • Start pouring the boiling water into the flour mix little-by-little in batches
  • Stir well after each addition
  • At the end, you will have a batter that will resemble to a very thick pancake batter
  • Add the dices of leeks into the batter
  • Stir well with a wooden spoon
  • Add the feta cheese while breaking it in crumbs with your fingers, and stir
  • Cover the bowl with a clean towel, place it in a warm place and let the batter rest for 2h
  • Preheat the oven at 180°C for 10’-15’ before the end of the time of rest
  • Place some parchment paper into a plate going into the oven
  • Pour the batter into the plate and level the surface
  • Cook for 1h
  • At the end, turn over the bread into a plate, and gently remove the parchment paper
  • Turn on the grill position of your oven, and place the bread in a position close to the grill
  • Let the bread color a little bit about 5’
  • Remove from heat and let the bread cool a little bit befaore eating it
  • Enjoy!


The recipe of a bread with leeks and feta chesse by Ms Evi Voutsina in the Greek book Βουτσινά Εύη, Γεύση Ελληνική. Πρώτος τόμος. Ψωμιά – Κουλούρια- Παξιμάδια- Πιτίτσες, Εκδόσεις Καστανιώτη, Αθήνα, 1999, σελ. 96.

o-o C'est si bon ! o-o

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