Albania: Byrek Ose Lakror (Leek Pie) - cooking recipe

Ingredients

For the dough
5 cups flour
1 1/2 teaspoons salt
2 cups lukewarm water
1/2 lb butter or 1/2 lb melted margarine
For the filling
2 small leeks
1 lb cottage cheese
2 ounces feta cheese
3 eggs
1/4 teaspoon salt
1/4 cup yogurt
1 teaspoon melted butter

Preparation

Mix the flour, salt and water together and knead for five minutes. Let sit for 10 minutes, then divide in half. Roll out one half until thin and then butter. fold the sides toward the center, then butter again. Fold the dough in half lengthwise, then butter again. Keep going until you have a five-inch square. Then butter the top and cover with plastic wrap. Refrigerate for 15 minutes. Repeat with second ball of dough.
Grease a standard sized pie-pan. After 15 minutes in the fridge, bring the dough out and roll it until it is the size of a pie the pan. Lay it on the bottom, leaving about a half inch hanging over the edges. Now you are ready to make the filling.
Wash and thinly slice the leeks (white and light green parts only). Set aside.
In a large bowl, mix the cottage cheese, feta cheese, eggs, salt, yogurt and melted butter. Then add the leeks and mix until everything is well incorporated.
Pour the filling into the prepared pie plate. Roll out the other piece of dough and top the pie with it. Crimp the edges or just roll the top up with the dough on the bottom. Brush with butter.
Bake at 400 degrees for 45 minutes, or until top of pie is golden.