Braised Rolled Leeks Stuffed with Cucumber Sauce

Posted on September 30, 2026

These elegant Braised Rolled Leeks Stuffed with Cucumber Sauce are a stunning appetizer that transforms humble leeks into a show-stopping centerpiece. Tender parboiled leeks are cradled in flaky pie crust strips and filled with a silky ricotta-cucumber-dill sauce that is as refreshing as it is rich. Finished with a whisper of dried mustard and red pepper, this dish is guaranteed to impress at any dinner party or holiday spread.

Appetizers

Ingredients

2 small cucumbers, peeled

8 leeks

3 cloves garlic, minced

6 sprigs fresh dill

1 cup ricotta curds

1 •plain pie crust, cut into ½? strips

2 tablespoons butter, melted

dried mustard

dried red pepper

Instructions

1

Preheat oven to 375°F. Cut one cucumber in half; dice one half into very small pieces and set aside.

2

Wash the leeks well and cut in half from top to bottom. Cut off the top leaves and remove all roots. Parboil for 10 minutes and drain.

3

In a blender or food processor, mix the 1½ remaining cucumbers (chopped), garlic, and dill; carefully drain off the top layer of juice.

4

Add the ricotta and blend until smooth. Lay out two pie crust strips in a buttered baking dish for each leek and place the leek diagonally along them.

5

Make a well in every leek, then pour a small amount of the cucumber mixture into the depression. Drop in some of the diced cucumber that was set aside, then carefully lift up the pie crust ends and wrap them like a loose blanket around each stalk.

6

Sprinkle with a dash of dried mustard mixed with red pepper. Bake for 20–30 minutes until leeks are tender.

7

Pour any remaining cucumber mix into a small bowl with a spoon in it and place it in the center of a large serving platter as a dip. Arrange the leeks around the bowl and sprinkle them with bits of diced cold cucumber.

Key Points About Ingredients:

• Leeks are a nutrient-rich allium vegetable packed with vitamins K and A; washing them thoroughly between their layers is essential as they trap significant amounts of soil and grit.
• Ricotta curds provide a lighter, creamier texture than full ricotta and blend smoothly with the cucumber and dill to create a delicate, herbaceous filling.
• Fresh dill is the aromatic backbone of the cucumber sauce — its feathery fronds release bright, anise-like flavor that pairs beautifully with cool cucumber and tangy ricotta.
• Small cucumbers (like Persian or pickling varieties) have thinner skin, fewer seeds, and a crisper texture, making them ideal for both blending into the sauce and using as a fresh garnish.
• Using pie crust strips as a wrapping not only holds the leeks together during baking but also adds a satisfying buttery crunch that contrasts the soft, braised leek interior.

Key Nutritional Insights:

• Leeks are an excellent source of vitamin K, which plays a key role in blood clotting and bone health, providing roughly 40–50% of the daily recommended intake per serving.
• Cucumber is composed of over 95% water, making this dish naturally hydrating and low in calories while still feeling satisfying and fresh.
• Ricotta cheese contributes a meaningful dose of calcium and protein per serving, supporting bone strength and muscle maintenance without the heaviness of many cream-based sauces.
• The dill in this recipe is more than a garnish — it provides small but notable amounts of vitamin C, manganese, and antioxidant flavonoids.
• Butter adds a modest amount of saturated fat and fat-soluble vitamins A and E, which help the body absorb the fat-soluble nutrients present in the leeks and dill.

• Nutrition Facts

• Serving Size1
• Amount per serving
• Calories210
• Standard DV% Daily Value*
• Total Fat11 g72 g15.28%
• Saturated Fat4.5 g20 g22.5%
• Trans Fat0 g
• Polyunsaturated Fat1.5 g
• Monounsaturated Fat4.2 g
• Cholesterol18 mg300 mg6%
• Sodium220 mg2300 mg9.57%
• Total Carbohydrate23 g275 g8.36%
• Dietary Fiber2 g28 g7.14%
• Total Sugars4 g
• Added Sugars0 g50 g0%
• Sugar Alcohal0 g
• Protein6 g50 g12%
• Vitamin D (Cholecalciferol)4 mcg20 mcg20%
• Calcium110 mg1300 mg8.46%
• Iron2 mg18 mg11.11%
• Potassium280 mg4700 mg5.96%
• Vitamin A820 mcg900 mcg91.11%
• Vitamin C (Ascorbic Acid)9 mg90 mg10%
• Vitamin E (Tocopherol)0.8 mg15 mg5.33%
• Vitamin K42 mcg120 mcg35%
• Vitamin B1 (Thiamin)0.12 mg1.2 mg10%
• Vitamin B2 (Riboflavin)0.14 mg1.3 mg10.77%
• Vitamin B3 (Niacin)1.1 mg16 mg6.88%
• Vitamin B6 (Pyridoxine)0.18 mg1.7 mg10.59%
• Folate38 mcg400 mcg9.5%
• Vitamin B12 (Cobalamine)0.2 mcg2.4 mcg8.33%
• Biotin2 mcg30 mcg6.67%
• Vitamin B5 (Pantothenic acid)0.5 mg5 mg10%
• Choline28 mg550 mg5.09%
• Phosphorus105 mg1250 mg8.4%
• Iodine6 mcg150 mcg4%
• Magnesium22 mg420 mg5.24%
• Zinc0.7 mg11 mg6.36%
• Selenium8 mcg55 mcg14.55%
• Copper0.1 mg0.9 mg11.11%
• Manganese0.5 mg2.3 mg21.74%
• Chromium2 mcg35 mcg5.71%
• Molybdenum5 mcg45 mcg11.11%
• Chloride90 mg2300 mg3.91%
• * The % Daily Value (DV) 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.

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