Cut the bottom 15 inches of the leeks, but leave the roots attached. Remove the outer three leaves (see tip). Wash the leeks and root thoroughly. Cut the leek pieces in half lengthwise (the root holds the leaves together).

Pour a generous splash of olive oil into a pan, place the leek pieces open side down and fry until lightly browned. Carefully turn them over and pour in water so that the leeks are 1 inch under water. Season with salt and pepper. Put a lid on the pan and cook the leeks until tender. Meanwhile, crumble the feta and coarsely chop the parsley and nuts, combine everything and mix with a splash of olive oil. Remove the leeks from the pan, drain briefly and place them cut open side up. Spoon the feta nut mixture on top.

Tip - remove outer leaves
The outer leaves, especially of winter leeks, are hard and tough, even after cooking. Therefore, it is best to remove them. With young leeks in spring, it is enough to remove only the unsightly leaves.