I was looking for something that was a little different to your typical greek spanakopita (as much as I love it!) but still easily servable at a dinner party. I settled on a Greek Feta and Vegetable pie.
30 – 65 minutes
- 600g Kent pumpkin, peeled, deseeded, cut into 2.5cm pieces
- 60ml (1/4 cup) olive oil
- 2 leeks, pale section only, washed, halved lengthways,thinly sliced
- 2 garlic cloves, crushed
- 200g (1 cup) long-grain rice
- 375ml (1 1/2 cups) chicken stock
- 100g feta, crumbled
- 55g (1/3 cup) pitted kalamata olives, thinly sliced
- 70g (1/3 cup) Sacla Sweet Cherry Tomatoes, drained
- 2 tbs chopped fresh oregano
- 125ml (1/2 cup) thickened cream
- 125g butter, melted
- 12 sheets filo pastry
- Preheat oven to 180°C. Place pumpkin on a baking tray. Drizzle over 1 tablespoon of oil. Season with salt and pepper. Toss to coat. Bake for 15 minutes or until tender. Set aside to cool.
- Meanwhile, heat the remaining oil in a medium saucepan over medium-low heat. Add the leek and garlic, and cook, stirring, for 5 minutes or until the leek is soft. Add the rice and stir to coat. Add the stock and bring to the boil. Cover with a tight-fitting lid. Reduce heat to low. Cook for 15 minutes or until the liquid is absorbed. Set aside, covered, for 10 minutes.
- Transfer the rice mixture to a large bowl. Use a fork to separate the grains. Set aside for 15 minutes to cool. Add the pumpkin, feta, olives, tomatoes, oregano and cream. Season with salt and pepper. Gently toss to combine.
- Brush a round 22cm (base measurement) springform pan with melted butter to grease. Place the filo on a clean work surface. Cover with a dry tea towel, then a damp tea towel (this will prevent it from drying out). Brush 1 filo sheet with a little melted butter. Fold in half lengthways and place over the base of the pan, allowing the sides to overhang. Repeat with 9 more filo sheets, slightly overlapping each sheet, to line the base and side of the pan.
- Spoon the rice mixture into the pan. Fold over the overhanging pastry to enclose the filling.
- Brush 1 of the remaining filo sheets with melted butter. Top with the remaining sheet. Place pan on the pastry. Use a sharp knife to cut around the base to create a 22cm-diameter disc. Place on top of the pie. Brush with remaining melted butter.
- Bake in oven, covering with foil if necessary to prevent overbrowning, for 50 minutes or until golden and heated through. Set aside in the pan for 10 minutes to cool. Cut into wedges and serve warm or at room temperature.
Sliced up and ready to go! This pie was really delicious! Filling, but delicious! Given I have never used filo pastry before (could have been a disaster!) I think it turned out quite well. The mixture held together and didnt spill out everywhere and the flavours worked well. The feta and oregano gave it a really strong flavour, but the leek and pumpkin gave it a sweetness as well. I also added in some bacon (the boys don’t do well without meat!) but that didnt contribute much to the flavour overall.
I was quite surprised with this pie and think I may even make it again!