Ingredients

Makes 4 to 8 servings

　　1/4 cup extra-virgin olive oil

　　1 large Spanish onion, peeled and finely diced

　　Coarse salt

　　1 leek (white part only), washed well and thinly sliced crosswise

　　Freshly ground pepper

　　1 tablespoon unsalted butter, at room temperature

　　1 cup all-purpose flour

　　3/4 teaspoon baking powder

　　7 ounces Greek yogurt

　　11 ounces feta cheese, crumbled

　　1 cup sautéed spinach, squeezed very dry and chopped

　　1/4 cup chopped fresh dill

　　3 large eggs, at room temperature, beaten

　　

Step 1

1. Heat the oil in a large skillet over medium-low heat. Add the onion and a pinch of salt. Cover and simmer, stirring occasionally, 6 minutes. Add the leek, season with more salt and the pepper, and continue to cook, stirring occasionally, until the vegetables are very soft and translucent, about 8 minutes. Transfer to a bowl and set in an ice bath to cool.

　　

Step 2

2. Meanwhile, preheat oven to 325°F.

　　

Step 3

3. Generously coat an 8-inch round nonstick springform pan with butter and chill.

　　

Step 4

4. Sift together the flour and baking powder in a medium bowl; set aside.

　　

Step 5

5. Combine the yogurt, feta, onion-and-leek mixture, spinach, and dill in a large bowl. Add the eggs and stir to combine. Using a rubber spatula, gently stir in the flour mixture and season with more salt and pepper. Pour into the prepared pan, gently tapping the sides to level the top.

　　

Step 6

6. Bake for 30 minutes. Increase heat to 425°F and bake until golden brown and set in the center, about 10 minutes more.

　　

Step 7

7. Transfer to a wire rack and cool for 10 minutes before unmolding.

　　

Step 8

8. Cut into wedges and serve.