Delicious, and different. My husband said it made a better appetizer than a meal. He is a meat and potato guy. I think the fresh dill is the best part.

Ingredients:

• 1 9 inch pie crust (unbaked) your own, or from store
• 1 leek, sliced thinly ( white and light green parts)
• 1 zucchini sliced thinly
• 3 medium red potatoes sliced thinly
• 4 oz pkg of crumbled feta cheese
• 1 Tbsp. olive oil.
• salt and pepper
• 2 Tbsp. chopped fresh dill

Directions:

Heat oven to 375 degrees F. Sliced up your veggies. Heat olive oil in large skillet over medium heat. Add leeks, zucchini salt and pepper and cook stirring occasionally until tender, about 5 minutes. Stir in feta cheese and the dill. Add the potatoes and toss to combine.

On a piece of parchment paper, roll the pie crust to about a 12 inch diameter. Slide paper to cookie sheet. Leaving about a 2 inch border, spoon the potato mixture onto the pie crust. Fold the edge of the pie crust over the edge of potato mixture (so the middle is open).

Bake (cover with foil if it gets to dark) Cook about 50 minutes our until potatoes are tender.

Servings:	4
Time:	20 Minutes Preparation Time 50-55 Minutes Cooking Time

Source: modified from a recipe from a friend at work

By kmcb59 from Washington State