A favourite pie with a sweat and creamy twist. Makes 12 pieces.
2 onions, finely chopped
3 leeks, thinly sliced
200gr spinach leaves
1 tsp (brown) sugar
2 eggs, beaten
50gr grated cheddar cheese
1-2 Tbspn yoghurt (optional)
salt and pepper
400gr thawed filo pastry
A knob of butter
4-6 Tbsps milk
some sesame seeds
Olive oil (half a cup or ¼ pint to cook the filling and grease the pastry)
Caramelise the onion on low heat in olive oil for 10-15min. Add two pinches of salt.
Add the sugar towards the end for sweetness and to help caramelisation.
Add the leeks with more oil and cook for 5min or until softened.
Just before you remove from hob add the spinach and stir until it wilts. Remove from heat and cool down.
Add the feta and grated cheese. Stir in the eggs and add the yoghurt for a creamy mixture. Add freshly grated black pepper and more salt if required.
Brush some olive oil on a baking tray. Add a filo pastry and then brush with some more olive oil before adding the next sheet. Repeat for half the pastry sheets (at least six). Add the pie filling in the middle. And repeat the filo pastry layering.
Tuck in the top half of the pastry and fold the bottom sheets to seal the corners and sides of the pie.Heat the milk and melt the butter and pour over the pie making sure its corners are moistened.
Cut the pie into pieces using a sharp knife. Sprinkle with sesame seeds and bake in a medium high oven for 30 min (170 Celsius⁄Gas mark 4).
Before removing from the oven lift the corners of the pie to make sure its bottom is baked. A fan ovens makes a good pie and so does a wood stove.