I love leeks and I'm always looking for new recipes where I can use them. We have too much leek soup in the freezer to make more so I was happy to find this recipe in Food & Drink. We also had all the ingredients in the fridge so that's also always a bonus too.
3 Tbs of extra virgin olive oil
4 Green onions, sliced
4 Cloves of garlic, minced
4 Cups leeks, white and light green parts sliced only (2 large or 3 small leeks)
2 Large chicken breasts, sliced (use boneless breasts or leftover roast chicken)
1/4 Cup of fresh dill, chopped
Salt and pepper
3/4 of Feta, crumbled
3 Tbs of Parmesan, finely grated
1/4 Cup of fresh mint
4 Thick pita pockets
Preheat ovento 400F.
Heat 2 tbs of oil in large skillet over medium high heat and cook onions, garlic and leeks for about 12 minutes or until softened. Increase heat to medium high and add chicken and dill. Just heat chicken if you're using leftover, but if you're using raw cook for about 8 minutes or until chicken is no longer pink inside. let cool slightly. Season with salt and pepper.
Stir in feta, Parmesan, egg and mint until combined.
Open pita pockets slightly on 1 side trying to keep most of it sealed, and stuff with chicken mixture. Place on lined baking sheet and brush with olive oil and bake for about 15 minutes or until filling is hot and pitas are crispy.