Lovely recipe - I'm enjoying it as I type - I added some fresh thyme to break up the rich flavours - this will be a often repeated recipe

The basic idea here is a fantastic twist on your ordinary bechamel. The feta is a unique touch. I didn't have leeks, so I used a red onion. Next time I'll probably head out to the store and find some leeks or green onions, or half the onion. It wasn't clear in the instructions, but with the amount of flour, I used the bacon fat with a reduced amount of butter for my roux. It lent a nice, smokey flavor throughout the sauce. I also used an extra cup of milk based on the reviews saying it was such a thick sauce. It was still very thick. I also didn't have quite enough feta, so I added a handful of freshly grated parmesan cheese to compensate. Instead of adding the onion and bacon back to the sauce, I reserved it as a garnish. I served the sauce over pasta with blanched green beans and a grape tomato dice. It was a very tasty and filling meal.

We really liked this. I added a generous splash of dry white wine and used ground white pepper instead of black. Makes an easy, elegant pasta sauce that's a keeper.

*Wonderful* flavor and easy to make. I did use green onions instead of leeks ('cause that's what I had). It's a thick sauce, so I would serve over penne pasta ... got reviews of "It's a keeper" from my partner and my sales manager.

This was really really good, although I used cheddar cheese and onions instead of feta and leeks. Very tasty.

Decent.

I didn't like the idea of making this with leeks, so I used green onions instead. I had it over angel hair pasta, and, with a thick slice of cheesy garlic bread, this made a great lunch. Thanks!

This dish is fantastic! im a uni student who works and studies a lot, and dont have time to cook. i whip this up in minutes (doubling it) and i have heaps left to freeze for a quick meal. Absolutly delicious! made it many times now! thanks a lot!

This was really quite tasty! I used green onions instead of leeks and low-fat milk and cheese. I took some other reviewers' advice and added an additional 1/2 cup of milk and 1/2 cup of white wine (yum) and the sauce was definitely thick enough! I did half of the feta and added parmesan to the sauce. I served it over whole wheat fettuccine. All in all, it was a little richer than I normally prefer, but still really really good. Thanks for the recipe!

Needs work. Sauce is very pasty & thick as is and the flavor is just bland. Tastes "canned". Not sure I would make this again, too many additions/changes needed. Hubby disliked it & my kids wouldn't touch it though they like both feta & Bacon normally.