Leek and spring green filo pie


  • finely grated zest of 1 lemon
  • 2 tablespoons extra virgin olive oil
  • 200 g leeks, white part only, thinly sliced
  • 2 cups (100 g) baby spinach leaves, thinly sliced
  • 1⅓ cups (170 g) frozen baby peas
  • 2 tablespoons chopped fresh tarragon
  • 1 tablespoon chopped fresh mint
  • 2 large eggs
  • ⅓ cup (90 g) low–fat natural yogurt
  • 85 g gruyère, diced
  • 115 g filo pastry
  • salt and pepper


  1. Mix the lemon zest with the oil and set aside to infuse for about 5 minutes.
  2. Heat half the lemon–infused oil in a large saucepan.
  3. Add the leeks, baby spinach, peas, tarragon and mint.
  4. Mix well to coat the vegetables with the oil, then cover and cook over a low heat for about 5 minutes, stirring occasionally, until the greens are lightly cooked and have wilted.
  5. Season the vegetables to taste, then transfer them to a 20 cm pie dish or flan dish.
  6. Preheat the oven to 220°C.
  7. Beat the eggs with the yogurt.
  8. Add a little seasoning and the gruyère, then pour the mixture evenly over the vegetables and mix lightly.
  9. Brush a sheet of filo pastry very sparingly with a little of the remaining lemon–infused oil and lay it over the vegetables, tucking the edges neatly inside the rim of the dish.
  10. Brush the remaining sheets of filo with oil and place them on top of the pie, oiled side up, pinching and pleating them into folds to cover the top fairly evenly.
  11. Lay a piece of foil loosely over the top of the pie, and bake for about 10 minutes.
  12. Remove the foil and bake for a further 10–15 minutes or until the pastry is crisp and golden brown.
  13. Serve immediately.

Serves 4
Preparation: 10 minutes
Cooking: 35 minutes

Source: Amazing Vegetables
Click here for more cookbooks...

Never miss a deal again - sign up now!

Connect with us: