Leek & Ricotta Stuffing

Trim and finely chop the white part of 5 leeks

Transfer to a colander and rinse to remove any dirt. Let it drain well

Transfer the leeks to a large sauté pan and add 4 tbsp of extra virgin olive oil

Add ½ tbsp of salt

Sauté over medium heat, add ¼ cup of water, and cook until soft. Add more water if necessary

Add 1½ cups of yogurt and stir to combine

Add 3 eggs and simmer on low heat until the mix thickens

Add ½ cup of ricotta and stir to combine. The leak & ricotta stuffing is ready

Get your pie crust ready!