Corn bread with leeks and feta recipe
Reading now: 896
telegraph.co.ukThis, an idea from northern Greece, is called a bread though in fact it’s more of a pie or ‘bake’. I have added roasted corn – I like the toasty sweetness – but you can leave it out (they don’t add corn kernels in Greece).
It’s lovely with slow-roast tomatoes or roast red peppers and yogurt with chopped dill or mint stirred through it. It’s a very good brunch dish.Prep time: 25 minutes | Cooking time: 1 hour 35 minutesSix to eightWe rely on advertising to help fund our award-winning journalism.We urge you to turn off your ad blocker for The Telegraph website so that you can continue to access our quality content in the future.Thank you for your support.Need help?Visit our page..
Read more on telegraph.co.uk
The website celebsbar.com is an aggregator of news from open sources. The source is indicated at the beginning and at the end of the announcement. You can send a complaint on the news if you find it unreliable.
