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Leek & Olive Filo Pie
Products used in this recipe
Premium Feta Cheese
Cream Cheese Rich and Creamy
Ingredients
Pie
- 500g leeks, cleaned and thinly sliced
- Bunch of dill, chopped
- Bunch of mint, chopped
- 200g feta, crumbled
- 250g cream cheese
- 2 lemons, zested and juiced
- 290g olives, pitted and halved
- 280g filo pastry
- 1/2 cup unsalted butter, melted
- Salt and pepper, to taste
How it's made!
- Preheat the oven to 375°F (190°C).
- In a large mixing bowl, combine the sliced leeks, chopped dill, chopped mint, crumbled feta, and ricotta.
- Add the lemon zest and juice to the bowl and mix everything together.
- Add the halved olives to the mixture and stir them in.
- Season the mixture with salt and pepper to taste.
- Unroll the filo pastry and cover it with a damp towel to prevent it from drying out.
- Brush a 9-inch pie dish with melted butter.
- Place one sheet of filo pastry on the bottom of the dish, letting the edges hang over the sides.
- Brush the sheet of filo pastry with melted butter.
- Repeat the process with the remaining filo sheets, layering them on top of each other and brushing each sheet with melted butter.
- Once you've layered all the filo sheets, pour the leek and feta mixture into the pie dish and spread it out evenly.
- Fold the overhanging edges of the filo pastry back over the filling to create a border.
- Brush the top of the filo pastry with melted butter.
- Bake the pie in the preheated oven for 30-40 minutes or until the filo pastry is golden brown and crispy.
- Once the pie is done, remove it from the oven and let it cool for a few minutes before slicing and serving.
- Enjoy your delicious Leek and Feta Filo Pie with Olives and Herbs!
Video tutorial
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