Leeks and Cheese Pie

Leeks and Cheese Pie

2 ready-made pie crusts
2-3 tablespoon extra virgin olive oil
3 large leeks, cleaned thoroughly**
Sea salt
Black pepper
Pinch red pepper flakes
½ teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon ground turmeric
¼ teaspoon ground cinnamon
2-3 tablespoons golden raisins
1 ½ cups shredded Gruyere or Fontina 
½ cup grated Parmesan cheese

To clean the leeks, loosen the outer leaves, cut off the tough green leaves and root, on the opposite side. Open them with a sharp knife.  Cut  first, then rinse them several times. I also soak them in a large bowl of cold water for 15-20 minutes. Then I rinse them one more time.  To cook these leeks just dry them with paper towel to remove excess water before cooking. 
Fresh leek
Preheat oven to 350 F.  Line a baking sheet with parchment paper.

In a medium size skillet, add the oil and leeks on medium-low heat.  Cook until the leeks are soft and barely golden.  Add the salt, pepper, and spices and combine.  Lastly combine the raisins and cook another minutes. 

Place the first pie crust on the parchment paper.  Spread the leek mixture on the pie leaving about an inch gap. Sprinkle the cheeses on top. Place the other pie crust on top. With a fork or with fingers bring the edges together to close.  Brush with egg wash and bake about 30 minutes or until the top is golden.

Leeks, golden raisins, and spices
 The leek is a tasty and versatile vegetable, a little treasure that can be used in cooking to flavor recipes in place of onion.  It is more delicate in taste.  

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