Ingredients
4
cups all-purpose flour plus additional for dusting
1/2
cup whole-milk yogurt (preferably Greek)
3/4
cup extra-virgin olive oil
6
lb leeks (white and pale green parts only), finely chopped (about 10 cups)
1/4
cup plus 3 tbsp extra-virgin olive oil
5
large celery ribs, finely chopped (about 3 cups)
2/3
cup chopped fresh flat-leaf parsley
1/2
cup chopped fresh dill
1/4
lb Greek feta (preferably Mt. Vikos or Dodoni brand), crumbled (1 cup)
1
1/2 oz finely grated Kefalotyri or Parmigiano-Reggiano cheese (1/2 cup; see Tips, page 167)
Directions
2.
Stir together flour and salt in a large bowl, then make a well in center and add water, yogurt, 1/2 cup oil, and vinegar. Stir until a soft dough forms, then knead on a work surface (do not dust with flour) until smooth and pliable, about 4 minutes. Form dough into a ball and put in an oiled bowl, then turn to coat. Cover bowl with plastic wrap and let dough stand at room temperature 1 hour.
4.
Wash leeks in a bowl of cold water, agitating them, then lift out and drain well in a colander.
5.
Heat 1/4 cup oil in a deep 12-inch heavy skillet or a 5- to 6-quart heavy pot over moderately high heat until hot but not smoking, then sauté leeks and celery with 1/2 teaspoon salt, stirring frequently, until softened and translucent, 10 to 12 minutes. Transfer to a bowl and cool, stirring occasionally, 10 minutes.
6.
Put oven rack in middle position and preheat oven to 375°F.
7.
Stir herbs into leek mixture along with cheeses, pepper, and remaining 1/2 teaspoon salt. Lightly beat eggs with remaining 3 tablespoons oil in a small bowl, then stir into leek filling.
9.
Brush baking pan with 2 tablespoons oil.
10.
Divide dough in half. Roll out 1 half on a floured surface with a floured rolling pin into a 19- by 14-inch rectangle. Fold rectangle loosely into quarters and transfer to baking pan, then unfold dough and fit into pan, leaving a 1-inch overhang. Spread filling evenly in pan.
11.
Roll out remaining dough on floured surface with floured rolling pin into a 20- by 15-inch rectangle. Lift dough and drape it over filling, leaving it slightly wrinkled. Roll edge of bottom crust over top to form a rope edge all around pie. Brush top of pie with remaining 2 tablespoons oil. Score top crust into serving pieces with a sharp knife (mark crust but do not cut through it).
12.
Bake pie until golden brown, 50 to 60 minutes. Cool to room temperature in pan on a rack, about 1 hour.
14.
Dough can be made 3 days ahead and chilled in a sealed plastic bag. Bring to room temperature before rolling out.
15.
Pie can be baked 4 hours ahead and kept at room temperature
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