Sephardic Leek and Cheese Casserole
Delight your taste buds with the savory flavors of Sephardic Leek and Cheese Casserole, a comforting dish brimming with Mediterranean charm. This vegetarian casserole combines tender, sautéed leeks with a rich blend of ricotta, Parmesan, and tangy feta cheeses, all brought together with eggs and a touch of nutmeg for a warm, aromatic finish. A hint of matzo meal or breadcrumbs ensures a perfectly set texture, while the golden-baked top adds irresistible appeal. Whether served warm or at room temperature, this dish is perfect for brunch, dinner, or even a holiday spread. Ready in just over an hour, this easy-to-make casserole is both a timeless nod to Sephardic cuisine and a guaranteed crowd-pleaser.
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Recipe Information
Ingredients
- 6 large leeks
- 3 tablespoons olive oil
- 1 teaspoon kosher salt
- 0.5 teaspoons ground black pepper
- 0.5 teaspoons ground nutmeg
- 0.5 cups grated Parmesan cheese
- 1 cups crumbled feta cheese
- 1 cups ricotta cheese
- 4 large eggs
- 0.5 cups matzo meal or breadcrumbs
- 1 tablespoon unsalted butter
Instructions
Preheat the oven to 375°F (190°C) and grease a 9x9-inch casserole dish with the unsalted butter.
Trim and clean the leeks, ensuring you remove any dirt between the layers. Slice them thinly into rounds, using only the white and light green parts.
Heat the olive oil in a large skillet over medium heat. Add the sliced leeks and a pinch of kosher salt, sautéing them for 8–10 minutes until they are soft and slightly golden. Remove from heat and let cool slightly.
In a large mixing bowl, whisk together the eggs, ricotta cheese, grated Parmesan, and crumbled feta until well combined. Add the ground nutmeg, black pepper, and matzo meal or breadcrumbs, mixing thoroughly.
Fold the cooled leeks into the egg and cheese mixture, ensuring the leeks are evenly distributed.
Pour the mixture into the prepared casserole dish, spreading it evenly.
Bake in the preheated oven for 35–40 minutes, or until the top is golden brown and the casserole is set. A toothpick inserted in the center should come out clean.
Remove the casserole from the oven and let it cool for 5–10 minutes before slicing and serving. Enjoy warm or at room temperature.
Nutrition Facts
Calories |
588 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.5 g | 33% | |
| Saturated Fat | 11.3 g | 57% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 175 mg | 58% | |
| Sodium | 683 mg | 30% | |
| Total Carbohydrate | 75.3 g | 27% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 19.8 g | ||
| Protein | 22.7 g | 45% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 528 mg | 41% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 1005 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
