👨‍🍳 Instructions

1. 1

   Prepare the leeks: Wash the leeks thoroughly to remove any dirt. Chop them and place them in a bowl of cold water, then drain.

   💡 Tip: Leeks can hold a lot of dirt between their layers, so thorough washing is essential.
2. 2

   Sauté the leeks: Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the drained leeks, salt, and pepper. Sauté until softened and their volume has reduced, about 8-10 minutes. Set aside to cool.

   💡 Tip: Don't overcook the leeks; they should be tender but not mushy.
3. 3

   Make the batter: In a large bowl, whisk the eggs. Add the milk, remaining 2 tablespoons of olive oil, yellow cornmeal, white cornmeal, and baking soda. Mix well until combined.

   💡 Tip: Using both yellow and white cornmeal adds depth to the texture and flavor.
4. 4

   Add the cooled sautéed leeks and about half of the crumbled feta cheese to the batter. Mix gently.

   💡 Tip: Reserve some feta cheese for topping.
5. 5

   Preheat oven to 400°F (200°C). Line a baking dish (approx. 9x13 inches) with parchment paper.

   💡 Tip: Parchment paper makes for easy cleanup.
6. 6

   Pour the batter into the prepared baking dish and spread evenly with a spatula.

   💡 Tip: Ensure the batter is spread evenly for consistent baking.
7. 7

   Sprinkle the remaining feta cheese over the top of the batter. Dot with the small pieces of butter.

   💡 Tip: The butter will melt and add richness to the top layer.
8. 8

   Bake for 35-45 minutes, or until the casserole is golden brown and a toothpick inserted into the center comes out clean.

   💡 Tip: Baking time may vary depending on your oven and the depth of the dish.
9. 9

   Let the casserole cool slightly before slicing and serving warm.

   💡 Tip: This dish is delicious served with a side salad or a dollop of yogurt.