Lakror me presh

Ingredients for 6

• 500 g wheat flour T-500 [~4 cups]
• 1 teaspoon salt
• 250 ml warm water [~1 cup]
• 2 tablespoons olive oil for the dough
• 800 g leeks, cleaned and thinly sliced into rings
• 4 tablespoons olive oil for sautéing the leeks
• 150 g crumbled djathë i bardhë (Albanian white cheese)
• 100 g kos (Albanian yogurt) [~0.4 cups]
• 2 eggs
• 1/2 teaspoon ground black pepper
• 50 g melted butter

Method

1. Making the dough. In a large bowl, sift 500 g wheat flour [~4 cups] and add 1 teaspoon salt. Pour in 250 ml warm water [~1 cup] and 2 tablespoons olive oil for the dough. Knead into a smooth dough for 8-10 minutes, then cover it with a damp cloth and let it rest for 30 minutes.
2. Sautéing the leeks. In a large skillet, heat 4 tablespoons olive oil for sautéing the leeks over medium heat. Add 800 g cleaned and thinly sliced leeks. Sauté for 12-15 minutes until the leeks are completely softened and the moisture has evaporated. Remove from the heat and allow to cool.
3. Preparing the filling. To the well-cooled leeks, add 150 g crumbled djathë i bardhë (Albanian white cheese), 100 g kos (Albanian yogurt) [~0.4 cups], 2 eggs, and 1/2 teaspoon ground black pepper. Mix all ingredients well until smooth and evenly combined.
4. Rolling out the dough layers. Divide the rested dough into two pieces, making one slightly larger for the base layer. Roll out the first larger dough layer on a floured surface until thin. Grease the baking tray with a bit of the 50 g melted butter and place the dough layer inside, letting the edges hang slightly over the sides of the tray.
5. Assembling the lakror. Pour the prepared leek mixture over the bottom dough layer and spread it out evenly. Roll out the second, smaller dough layer and place it over the filling. Fold the overhanging edges of the bottom dough layer over the top layer to seal the edges of the lakror.
6. Baking in the oven. Drizzle the entire surface of the lakror with the remaining 50 g melted butter. Bake in a preheated oven at 200°C for 40-45 minutes, until the top turns golden brown and the egg filling has set and fully cooked.