Today’s recipe from Papa G, owner of award winning restaurants The Olive Tree in Leeds, is Greek Rocket, Leek and Feta Pie.
Before I get to this wonderful recipe, thank you to everyone who links up to #tastytuesdays with their brilliant recipes…a quick shout out must go to the following link-ups from last week which were utterly delightful!
First off, let’s start as we mean to go on with this beautiful kedgeree for breakfast-pure sunshine on a plate before a light lunch of chorizo, kale and red onion strata before topping it all off with a portion of dreamy chard dark chocolate torte-wow!
350g rocket, coarsely chopped
2 bunches spring onions, finely chopped
300g leeks, trimmed, washed and finely chopped
1 bunch fresh dill, finely chopped
1 bunch flat-leaf parsley, finely chopped
50g capers, drained
350g feta cheese, crumbled
4 organic or free-range eggs lightly beaten
150g butter, melted plus extra for greasing
1x400g pack of filo pastry
Freshly ground black pepper to taste
Crispy green salad and strained Greek yoghurt.
Preheat the oven to 180°C, gas mark 4.
Mix all the greens and herbs in a large bowl.
Add the capers and the crumbled feta, then fold in the eggs.
Season with freshly ground black pepper but not salt as the feta is most likely already salty.
Lightly grease a 23 cm round spring release cake tin and line with half of the filo, brushing each sheet with melted butter.
Spread in the green mixture evenly and fold the filo sheets over the mixture, allowing them to hang over the tin’s edge.
Top with another 3 buttered filo sheets.
Spread in the remaining green mixture.
Cover with the remaining pastry, brushing each sheet lightly with butter first. Trim the excess all round or tack them in the sides.
Spread the remaining butter and milk over the surface.
Use a sharp knife to cut the top 4 layers of filo only into square or lozenge pieces, approximately 5×10 cm.
Bake the pie for 50-60 minutes, until crisp and golden.
Eat hot ot cold with a crispy salad and plenty of strained yoghurt.