Rating: 4 stars
219 Ratings
  • 5 star values: 122
  • 4 star values: 32
  • 3 star values: 26
  • 2 star values: 27
  • 1 star values: 12


Credit: Christopher Baker

Recipe Summary

1 hr 20 mins
20 mins
Serves 4


Ingredient Checklist


Instructions Checklist
  • Heat oven to 375º F. Heat the oil in a large skillet over medium heat. Add the leeks, zucchini, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until just tender, 4 to 5 minutes. Stir in the Feta and dill. Add the potatoes and toss to combine.

  • On a piece of parchment paper, roll the piecrust to a 12-inch diameter. Slide the paper onto a baking sheet. Spoon the potato mixture onto the piecrust, leaving a 2-inch border. Fold the edge of the piecrust over the edge of the potato mixture. Bake (covering with foil if the crust gets too dark) until the piecrust is golden brown and the potatoes are tender, 50 to 60 minutes.

Nutrition Facts

396 calories; fat 22g; saturated fat 9g; cholesterol 27mg; sodium 668mg; protein 7g; carbohydrates 44g; fiber 2g.