FENNEL & LEEK GRATIN w/FETA

By BobD

Ingredients

• 2 tablespoons extra virgin olive oil
• 2 pounds fennel, trimmed, quartered, cored and chopped (about 4 cups chopped)
• 1 bunch leeks, white and light green parts, cleaned and chopped (about 3 cups chopped leeks)
• Salt and freshly ground pepper to taste
• 2 large garlic cloves, minced
• 1/2 cup chopped fresh dill
• 4 large eggs, beaten
• 3 ounces feta cheese, crumbled (about 3/4 cup)

Details

Servings 4
Adapted from nytimes.com

Preparation

Step 1

1. Heat the oil over medium heat in a large, nonstick skillet, and add the fennel and leeks. Cook, stirring often, until the vegetables begin to soften. Add salt to taste, and continue to cook, stirring often, until the fennel and leeks are very tender and fragrant, about 10 minutes. Add the garlic, and stir together for another minute or two, then stir in the dill. Season to taste with salt and pepper, and remove from the heat.

2. Preheat the oven to 375 degrees. Oil a 2-quart gratin or baking dish. Beat the eggs in a large bowl. Crumble in the feta, and stir in the fennel mixture. Combine well. Scrape into the baking dish, and bake 35 to 40 minutes until set and the top and sides are beginning to color. Remove from the oven, and allow to sit for at least 10 minutes before serving. This is good hot, warm or at room temperature.

Yield: Serves four as a main dish, six as a side.

Advance preparation: You can make the filling up to two days ahead through step 1; keep it in the refrigerator in a covered container. The gratin can be made up to a day ahead and reheated in a medium oven for about 20 minutes.