Leek vegetable filo pie
Prep:
20 mins
Cook:
25 mins
A combination of spring vegetables, herbs and zesty lemon create a light and delicious pie.
Finely grated zest of 1 lemon
2 tbsp olive oil
225g leeks, thinly sliced
115g spring greens, thinly sliced, keeping some back for the top
170g frozen petit pois
2 tbsp chopped fresh tarragon
1 tbsp chopped fresh mint
2 large eggs
4 tbsp plain low-fat yoghurt
85g white cheddar cheese, grated
115g filo pastry
Preheat the oven to 220°C / 425°F / Gas mark 7.
Mix the lemon zest with the oil and set aside for 5 minutes.
Heat half the lemon flavoured oil in a large saucepan.
Add the leeks, spring greens, petit pois, tarragon and mint.
Mix well to coat the vegetables, then cover and cook over a low heat for about 5 minutes, stirring occasionally, until the greens are lightly cooked.
Season the vegetables to taste with salt and pepper, then transfer them to a 20 cm pie dish.
Beat the eggs with well the yoghurt.
Add a little seasoning and the cheese then pour the mixture evenly over the vegetables and mix through.
Brush a sheet of filo pastry lightly with a little of the remaining lemon oil and lay it over the vegetables, tucking the edges inside the rim of the dish.
Brush the remaining sheets of filo with oil and place them on top of the pie, oiled side up, pinching evenly.
Lay a piece of kitchen foil loosely over the top of the pie, and bake for 10 minutes.
Remove the foil and bake for a further 10–15 minutes with the extra greens on top and until the pastry is crisp and golden brown.
Serve immediately.
Serves
4
Preparation Time
20 minutes
Cooking Time
25 minutes
Main ingredients
Dairy, Eggs, Cheese, Vegetables, Oil, Herbs, Pastry
Recipe Type
Family Dinners, Healthy, Pies
Level of Difficulty
Easy
