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Asparagus and Leek Pie

Note: Inspired by Comfort Food Under Cover, Pot Pies, Diane Phillips. We cut down on butter and steamed the asparagus. See also Impossible Salmon Pie for a variation on this theme. The recipe calls for phyllo dough, but this cook prefers a regular pie crust.

1 lb asparagus, trimmed and cut into 2" pieces
2 medium-sized leeks, washed and trimmed of green parts, thinly sliced
2 cps freshly grated Swiss or Gruyere cheese
1/4 cp chopped fresh dill weed (opt)
1/2 cp freshly grated Parmesan cheese
1 cp dry bread crumbs
2 T chopped fresh parsley
1 pie crust
olive oil

Preheat oven. Brush 9" x 13" baking dish with olive oil.

Steam asparagus.

Saute leeks till limp, about 5 minutes.

Mix asparagus, leeks, pepper, Swiss cheese and dill and gently stir.

Mix bread crumbs, Parmesan, and parsley in bowl and sprinkle over vegetables.

Sprinkle with olive oil and lay pie crust over all. (If using phyllo dough, follow instructions on box.) Tuck crust around baking dish. Brush with egg white and water if desired.

Bake for 35-45 minutes, or till dough is golden brown.