Our asparagus started coming in three weeks ago, and we’ve been out in the back yard picking almost every day. I love a good weekend breakfast or brunch, and I set aside some of the harvest for an asparagus and leek pie. Some days only two or three spears are ready, other days we can pick more. After the long, frigid winter we had, it’s a blessing to see the garden come in and the asparagus shoots peeping up from under the ground. I’ve spent a little time each day walking around the garden to see what’s coming in, what’s ready, and making notes of what didn’t survive the harsh temperatures. The rosemary somehow manages to survive and the sage comes back every year.
This spring asparagus and leek pie uses fillo (aka phyllo) dough for the top and bottom crust. If you’ve never used fillo dough, don’t let that deter you because it truly is easy. Just thaw the dough and brush melted butter between the layers. You get that wonderful flaky texture that make fillo a favorite at our house, and the healthy egg and vegetable filling will make this a perfect dish for weekend breakfast or brunch.
While working with the fillo dough, keep the unused pieces covered with plastic or a damp towel so it doesn't dry out.
Asparagus and Leek Pie
- medium bowl
- 12x10 inch baking dish
- 5 leeks (roots and green tops removed)
- 12 stalks asparagus (cut into 1-inch pieces)
- 6 large eggs
- 1 cup feta cheese
- ¼ cup chopped parsley
- ⅛ teaspoon freshly ground black pepper
- 20 sheets fillo dough (room temperature (I use one roll of Athens Fillo Dough.))
- 8 tablespoons unsalted butter (melted)
- Place the oven rack in the lower third of the oven and preheat the oven to 400° F/200° C.
- Halve the leeks lengthwise and wash well. Soak in a bowl of cold water for about 5 minutes to float away any remaining dirt. Drain well and thinly slice. Place slices in the colander and allow to finish draining with the asparagus pieces.
- In the medium bowl, whisk together the eggs, feta cheese, parsley, and black pepper. Stir in the drained leeks and asparagus until evenly distributed.
- Place one piece of the fillo dough in the baking dish and brush with melted butter. Repeat with 9 more pieces of fillo. Pour in the leeks and asparagus mixture and spread to fill the dish. Place the remaining layers of fillo on top, brushing with melted butter between the layers. Tuck in the edges or trim as necessary.
- Bake in the preheated oven until the top is golden brown and crispy and the middle is bubbly, about 30 minutes.
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- Kalyn’s Kitchen – Breakfast Casserole with Asparagus and Artichoke Hearts