Traditional Albanian Pie with Xhizë & Leeks

Some recipes are quick. Others take patience, butter, and approximately 247 steps. This traditional Albanian pie is made with hand-rolled dough, homemade xhizë (curdled cheese), and leeks. It's the kind of cooking passed down by watching and learning how the dough feels.

Ingredients (makes 2 pies)

Dough

• 2 cups all-purpose flour
• ½ teaspoon fine salt
• ¼ teaspoon baking powder
• 1 cup milk

Filling and layering

• Homemade Albanian xhizë (curdled cheese), enough to fill both pies
• Leeks, prepared as preferred, with some reserved for the center
• Melted butter
• A little avocado oil

To finish

• Melted butter
• Plain yogurt
• A little salt

How I make it

1. Make the dough. Combine flour, salt, baking powder, and milk. Knead well for 15–20 minutes, then rest for a few minutes.
2. Divide. Make 16 balls: eight slightly larger and eight smaller. Rest about 10 minutes. The larger pieces form the outer layers and the smaller pieces form the inside layers.
3. Roll and layer. Roll each ball into a 5–6-inch round. Melt butter and stir in a little avocado oil. Make four stacks of four rounds each, brushing butter between the rounds and pinching the edges together. Two stacks are larger and two are smaller. Rest again so the dough softens and becomes easier to roll.
4. Line the pan. For each pie, roll a larger stack about 3 inches wider than the round baking pan so the dough hangs over the rim. Brush with butter and add xhizë and leeks.
5. Add the inner layer. Roll out a smaller stack and place over the filling. Brush with butter, then add more xhizë and leeks only in a ring around the outer 2 inches of the pan, leaving the center clear.
6. Fold. Bring the overhanging bottom dough inward, pinching and pleating to leave an open circle in the center. Brush generously with butter.
7. Bake. Bake in a preheated convection oven at 500°F, or up to 550°F only if the oven and pan are rated for it. The high heat encourages the dough to bubble. Watch closely. When the exposed center begins to darken, remove the pie briefly and add reserved leeks to the middle. Return to the oven until the pastry is browned and fully cooked.
8. Finish. Mix melted butter, plain yogurt, and salt. Sprinkle over the baked crust to soften it, return to the oven for about 2 minutes, then serve.

I love serving this pie with homemade plain yogurt and fresh tomatoes. Bon appétit!

Traditional family cooking is often done by feel. Dough texture, filling amounts, and baking time can vary with flour, pan size, and oven. Keep a close eye on the pie at this high temperature.