Ingredients
375g Antoniou Fillo Pastry
1/3 cup olive oil
2 leeks, thinly sliced
1 onion, thinly sliced
150g feta cheese, crumbled into chunky pieces
½ cup parsley, chopped
¼ cup mint, chopped
1 egg
Salt and pepper, to taste
1 cup olive oil, for brushing Fillo
Sesame seeds
Method
For this Fillo Pastry recipe, take your chilled Filo Pastry out of the fridge at least 2 hours before you begin, to bring it up to room temperature.
Pre heat your oven to 180 degrees Celsius fan forced. Grease a 33cm round pizza or baking tray with olive oil. Place a sheet of baking paper over the tray, allowing some paper to overhang on the sides of the tray.
For the filling
Heat the 1/3 cup olive oil in a large frypan. Add the leek and onion, and cook until very soft, for approximately 7-10 minutes. Transfer to a bowl and allow to cool. Add the feta cheese, herbs, egg, salt and pepper and mix well to combine.
Assembling the pita
Lay one sheet of Filo pastry onto your workspace, with the long side of the Filo Pastry facing you. Brush with oil and lay a second sheet of Filo Pastry on top. Scatter 4 heaped tablespoons of the leek mixture evenly across the layer of Pastry. Lay a third sheet of Fillo over the filling and press down with your hands to sandwich the filling between the sheets. Brush with oil.
Using your fingers, crinkle the Pastry in a loose concertina design. Coil the Pastry to resemble a rose and transfer it to the middle of the baking tray. Repeat with the remaining Fillo Pastry and leek filling, placing it around the centre rose until the tray is full. Sprinkle with sesame seeds.
Bake for 50 minutes or until golden and crispy all over.
Learn how to make Artemis’ Prasopita - a leak, herb and feta pie