Leek and Olive Filo Pie

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Step 1.

Heat your oven to 190°C/375°F.

Step 2.

Finely slice your leeks. Roughly chop your mint and dill. Finely chop your olives.

Step 3.

Heat some olive oil in a large frying pan over a gentle heat. Tip in your leeks along with a pinch of salt and cook for 10 mins until they have totally softened.

Step 4.

In a large bowl, add your leeks, mint, dill and kalamata olives. Add your feta and ricotta. Zest in your lemons, then season with salt and pepper. Give it a really good mix so that you have a smooth, green-flecked mixture.

Step 5.

Line a 22cm springform tin with baking parchment.

Step 6.

Lay a sheet of filo pastry on your workbench, then lightly brush with olive oil. Add another sheet of filo on top. Arrange a third of your leek mixture just to one side of your pastry. Brush either side with olive oil, then roll your mixture over to form a sealed pastry roll.

Step 7.

Carefully roll the pastry into a coil, then place it in the centre of the springform tin. Repeat the rolling up process with 2 more pastry rolls, then fold them around the coil in the tin to create a big swirl shape.

Step 8.

Brush the surface with more olive oil. Bake for 30 mins.

Step 9.

Allow your pie to cool before slicing it into wedges. Serve and enjoy.

Filo pastry can normally be found in the frozen section of shops. Defrost for a couple of hours in the fridge before you are ready to cook.

In partnership with Ocado.

500g Leeks
Bunch of Dill
Bunch of Mint
200g Feta
250g Ricotta
2 Lemons
290g Pitted Kalamata Olives
280g Filo Pastry
Olive Oil