Name: Leek and Olive Filo Pie
Total time: 60 min
Yield: 6
Cuisine: Greek
Ingredients: 500g Leeks; Bunch of Dill; Bunch of Mint; 200g Feta; 250g Ricotta; 2 Lemons; 290g Pitted Kalamata Olives; 280g Filo Pastry; Salt; Pepper; Olive Oil

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A beautiful summery pie perfect for picnics and barbecues. Loaded up with Ocado herbs, fresh lemon zest and savoury feta cheese. Enjoy MOB.

Leek and Olive Filo Pie

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

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.

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.

Line a 22cm springform tin with baking parchment.

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.

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.

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

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

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Sophie Wyburd

Sophie Wyburd is a cook and food writer specialising in simple, hearty comfort food, informed by her love of cookbooks and background in restaurant kitchens. You can find her co-hosting the 'A Bit of a Mouthful' and 'I’ll Have What She’s Having' podcasts, and hosting sell-out supper clubs in London. Her debut cookbook 'Tucking In' will be released in June 2024.

Photo credit: Stuart Simpson

Medium

Greek

Veggie

Pescatarian

Leek 
&amp; Olive
Filo Pie

849 A8449

Lunch

Snacks

Dinner

Party Food

Sides

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

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.

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.

Line a 22cm springform tin with baking parchment.

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.

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.

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

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

Dinner Party

Healthy

Meal-Prep

Comfort

Summer

Leek

Gram

Dill

Mint

Feta

Cheese

Ricotta

Lemon

Kalamata Olives

Filo Pastry

Salt

Black Pepper

Olive Oil

Pastry

Veggie Dishes

Pies

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