Leek & Feta Fillo Pie

Looking for the perfect savoury pie that’s light, flaky, and packed full of flavour? This Leek & Feta Fillo Pie is a Mediterranean-inspired delight that will have everyone begging for seconds! Made with buttery, paper-thin fillo pastry, sweet caramelised leeks, and creamy, tangy feta cheese, this dish is perfect for a light summer lunch or dinner.

Prep Time: 1 hour
Cook Time: 30 minutes
Serves: 6
Skill Level: intermediate

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Where to buy Carême Pastry

Ingredients

4 Leeks, topped, cut lengthways and rinsed in cold water
3 cups swiss chard, rinsed, leaves stripped from stems
50g butter + 1 tbsp olive oil
1 egg
1 tbsp sour cream
½ cup fresh mint, chopped or 2 teaspoons dried mint
Zest of 1 lemon and juice of ½ lemon
¼ tsp nutmeg, grated
180g feta, crumbled
1 (375g packet) Carême Fillo defrosted (remove from fridge to bring to room temperature)
100g unsalted butter, melted
1 tsp nigella seeds
1 tsp sesame seeds.

Method

Rinse and slice the leeks into 1cm rounds. Place the butter and olive oil into a pan over low heat. Once melted, add the leeks and season with salt and pepper. Cover the leeks with a piece of baking paper, then place the lid on the pan and cook for 20 minutes.
While the leeks are cooking, rinse and slice the swiss chard leaves into ribbons. Remove the baking paper from the leeks and add the chard, continuing to cook for 10 minutes with the lid on until the chard has wilted. Remove from the pan and set aside to cool for 30 minutes.
Whisk the egg and sour cream together, then add it to the cooled leeks. Add mint, lemon zest, lemon juice, nutmeg and feta, mixing to combine. Transfer the mixture to an oven proof serving dish.
Preheat the oven to 180°C fan-forced (200°C conventional).
In a small saucepan over low heat, melt 100g of butter. Once melted, remove from the heat. Remove the fillo from the packaging and cover with a dry tea towel (to prevent it drying out). Lay one sheet of pastry on your work surface. Using a pastry brush, brush the sheet liberally with melted butter then place it on top of the leek filling, scrunching around the edges to keep the pastry within the pan. Repeat with a further 7 sheets of fillo. Once complete, drizzle any extra melted butter over the top and sprinkle with the nigella and sesame seeds. Bake for 30 minutes, or until golden brown.