Lauchkuchen Phyllo Leek Pie

Delight in the savory elegance of Lauchkuchen, a traditional German-inspired leek pie elevated with the delicate crispness of golden phyllo dough. This recipe layers buttery, flaky phyllo sheets to encase a creamy, cheesy filling made from caramelized leeks, rich sour cream, eggs, and nutmeg-infused Gruyère. With its perfectly balanced combination of tender leeks and indulgent Gruyère cheese, this pie is a show-stopping centerpiece for brunch, lunch, or a cozy dinner. Baked to perfection and served warm or at room temperature, Lauchkuchen pairs beautifully with a crisp green salad, making it as versatile as it is irresistible. Easy enough for a weeknight yet impressive enough for special occasions, this leek and phyllo tart is a must-try dish for fans of both classic German flavors and modern, flaky pastry delights.

Nutriscore Rating: 50/100

Prep Time:30 mins

Cook Time:40 mins

Total Time:70 mins

Servings: 6

Ingredients

• 3 stalks leeks
• 8 sheets phyllo dough sheets
• 100 grams unsalted butter
• 3 eggs
• 200 grams sour cream
• 150 grams grated Gruyère cheese
• 1 tablespoon olive oil
• 0.25 teaspoon nutmeg
• 1 teaspoon salt
• 0.5 teaspoon ground black pepper

Directions

Step 1

Preheat the oven to 180°C (350°F). Grease a 9-inch pie dish or tart pan with olive oil and set aside.

Step 2

Trim the dark green tops and root ends from the leeks. Slice the leeks lengthwise and rinse them thoroughly under cold water to remove any dirt or sand.

Step 3

Pat the leeks dry with paper towels and slice them into thin half-moon shapes.

Step 4

In a large skillet, melt 30 grams of the butter over medium heat. Add the leeks and sauté for 6–8 minutes until softened and lightly caramelized. Season with salt and black pepper, then set aside to cool slightly.

Step 5

Melt the remaining butter (70 grams) in a small saucepan or microwave-safe dish. Keep it warm for brushing the phyllo dough.

Step 6

Lay one sheet of phyllo dough onto the pie dish, letting the edges overhang. Gently brush it with melted butter. Repeat with seven more sheets, rotating each slightly so that the edges are evenly distributed around the dish.

Step 7

In a mixing bowl, whisk together the eggs, sour cream, grated Gruyère cheese, nutmeg, salt, and ground black pepper. Stir in the sautéed leeks until fully combined.

Step 8

Pour the leek mixture into the prepared phyllo crust, spreading it out evenly.

Step 9

Fold the overhanging edges of the phyllo sheets inward over the filling, creating a rustic top crust. Lightly brush the top edges with any remaining melted butter.

Step 10

Bake the pie in the preheated oven for 35–40 minutes, or until the filling is set and the phyllo crust is golden brown and crisp.

Step 11

Remove the pie from the oven and let it rest for 10–15 minutes before slicing and serving.

Step 12

Serve warm or at room temperature with a fresh green salad on the side.

Nutrition Facts

Serving size	(1048.7g)

Amount per serving	% Daily Value*
Calories	2695.5

Total Fat 205.8g	0%
Saturated Fat 113.7g	0%
Polyunsaturated Fat 1.3g
Cholesterol 1029.4mg	0%
Sodium 4690.4mg	0%
Total Carbohydrate 139.4g	0%
Dietary Fiber 10.9g	0%
Total Sugars 24.9g
Protein 81.7g	0%

Vitamin D 153IU	0%
Calcium 1792.6mg	0%
Iron 12.7mg	0%
Potassium 999.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 67.7%

Protein: 11.9%

Carbs: 20.4%