2 tbsp olive oil
4 large leeks, cleaned and thinly sliced
2 cloves garlic, finely chopped
50g pine nuts
Salt and pepper to season
200g feta cheese, crumbled
1 tbsp parsley, finely chopped
12 sheets Antoniou Fillo Pastry
Olive oil spray
1 egg lightly beaten
Sesame seeds for garnish
Preheat your oven to 190 deg C and line a baking tray with baking paper.
Heat the olive oil in a pan and fry the leeks, garlic and pine nuts on a medium heat for 5-6 minutes until soft and translucent. Transfer the mixture to a bowl and allow to cool. Season with salt and pepper, add the parsley and crumbled feta and mix well. Set aside.
Lay one sheet of pastry with the shorter edge facing you and spray with olive oil. Repeat this process with 3 more sheets until you have a stack of 4 sheets .
Spread half the leek mixture over the fillo stack ensuring it covers the whole stack. Spray another 4 sheets of fillo to make a stack and place this on top of the leeks. Add the remaining leek mixture and top again with another 4 sheets of fillo sprayed with olive oil.
Gently roll up from the short side and place on a baking tray, seam side down. Brush with beaten egg and top with sesame seeds. Cook for 25 minutes or until golden. Allow to cool for 15 mins before slicing and serving.
Recipe, styling and photography by Souvlaki for the Soul for Antoniou Fillo Pastry