Wild garlic and feta filo pie

This Greek-style pie is excellent hot or cold. It calls for a fairly large amount of wild garlic and a little patience – brushing butter onto filo pastry sheets is boring and messy – but it’s worth the effort. It’s a very attractive vegetarian main course.

Ingredients (four portions)

400g wild garlic
1 leek, chopped
50g pine nuts
3 eggs, beaten
50g melted butter
250g filo pastry
200g feta cheese
1 tbsp olive oil
1 tbsp cumin seeds
juice of one lemon
salt and pepper

Wash the wild garlic and let it sweat in a lidded saucepan, adding no extra water, for about five minutes. Leave it to drain and cool, then squeeze out as much liquid as you can. Chop it very finely and give it another squeeze to remove even more liquid.

Heat a dry frying pan and toast the pine nuts for a couple of minutes, so they start to go brown. Tip them out, then add the oil to the pan and cook the cumin seeds and leek until soft and fragrant. Let it cool before mixing everything together – the wild garlic, feta, pine nuts, lemon juice and beaten eggs. Season with generous amounts of salt and pepper.

Brush the inside of a pie dish or medium baking dish with a little melted butter. To build the pastry crust, brush a filo sheet with butter and drape it over the dish, pressing it into the corners and leaving the edges overhanging. Repeat until you’ve used all but one sheet, so you have about eight or nine layers.

Spoon in the filling and draw together the edges of the overhanging pastry so they meet in the middle. Brush the final sheet with butter and scrunch it up roughly. Place it on top of the pie, pressing the edges down inside the dish so it’s all sealed. Bake at 180C for about half an hour, until golden brown. Tip it out onto a plate before serving – it will come out in one piece without sticking, I promise.

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