Leek filo pie

Leek filo pie

By
From
Encyclopedia of Food and Cookery
Serves
4-6

Good served hot, warm or cold – nice for a picnic.

Ingredients

Quantity Ingredient
6 leeks, cut into 1 cm-thick slices, (white part only)
1 egg
125g feta cheese
freshly ground black pepper
8 sheets filo pastry
3 tablespoons olive oil
or 3 tablespoons butter, melted
salt

Method

  1. Simmer leeks in a little lightly salted water for 8 minutes; drain and refresh under cold running water. Drain again and leave until cold. Purée egg and feta cheese in a blender or food processor, or mash together with a fork. Combine with leeks and season with salt and pepper (remembering that feta tends to be rather salty).
  2. Place filo between 2 dry dish towels with a damp dish towel on top. Brush one sheet of filo lightly with oil or butter, fold in half and brush again. Use to line an oiled or buttered shallow 20 cm square cake tin. Place 2 more sheets of filo, each lightly brushed with oil or butter, on top, overlapping them and allowing ends to hang over sides of tin. Add leek filling and spread evenly in tin.
  3. Top with remaining filo folded in half and lightly brushed with oil or butter as before. Fold overhanging ends over top and tuck down inside tin to enclose filling completely. Brush top with oil or butter. Bake in a preheated moderately hot oven for 45 minutes or until top is golden. Cut into squares to serve.
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