Recipe courtesy of David Rosengarten

Leeks a la Grecque

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  • Total: 2 hr 55 min
  • Prep: 10 min
  • Cook: 2 hr 45 min
  • Yield: 4 servings
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1 pound leeks, white and pale green parts only, cut into 7-inch lengths

2 cups water

1/4 cup olive oil

3 sprigs fresh marjoram, or 1 teaspoon dried

1 cinnamon stick

3 tablespoons red wine vinegar

3 sprigs fresh oregano, or 1/2 teaspoon dried

Salt to taste

1 cup diced tomatoes

1/3 cup Calamata olives, pitted and halved

1/4-1/2 pound Feta cheese, crumbled

Minced fresh marjoram and oregano to taste


  1. Preheat oven to 350 degrees. Make 2 lengthwise slits in leek and rinse it in a bowl of water. Arrange leeks in a gratin pan. In a sauce pan combine water, olive oil, marjoram, cinnamon, red wine vinegar, oregano and salt to taste. Bring liquid to a boil and simmer 10 minutes. Pour liquid over leeks to just cover. Arrange a piece of foil over dish and bake 35 minutes, or until tender. Transfer leeks to a serving plate. Reduce cooking liquid to 1/2 cup and strain over leeks. Chill, covered, 2 hours or overnight. Before serving, garnish with tomatoes, olives, cheese and fresh herbs.
  2. Recommended Drink: Ouzo