Healthy living
Healthy eating
Rocket, Leek and Caper Pie
This pie should be crisp outside and rich within, served in traditional Greek style with yoghurt as a complement
Serves 6 - 8
Ingredients
400g (14 oz) rocket, finely chopped
300g (10½ oz) leeks, trimmed, washed well and finely chopped
2 bunches spring onions, finely chopped
1 bunch chervil, finely chopped
1 bunch flat-leaf parsley, finely chopped
400g (14 oz) feta cheese
40g (1½ oz) Santorinian capers
Coarsely ground black pepper
3 eggs, beaten
150g (5½ oz) butter, melted, plus extra for greasing
1x 250g (9oz) pack of filo pastry
150 ml milk
To Serve
Strained Greek yoghurt
1. Mix all the greens in a large bowl.
2. Line a large container with a dry kitchen cloth and spread a third of the mixed greens out in it. Arrange further kitchen cloths in further containers and do the same until you have used all the greens. Leave them somewhere cool for an hour: the idea is to get rid of as much water as possible.
3. Preheat the oven to 180ºC/350ºF/Gas Mark 4.
4. Break the feta into crumbs, then mix it with the capers and some coarsely ground pepper. Add the greens, then fold in the eggs.
5. Butter the bottom of a spring-released cake tin (23cm/9in in diameter, 7cm/2¼in deep) and line with a generous half of the filo, brushing each sheet heavily with melted butter. Substantial corners of the filo sheets should hang over the tin's edge, as you will need to fold them over to make a top to the pie.
6. Spread in half the greens mixture and top with another two intermediate layers of buttered filo. Spread in the remaining greens mix. Fold the overlapping filo over the surface of the filling, then top with the remaining pastry, buttering each sheet well. You can arrange it decoratively - crumpled, say - on the top. Butter the folded filo and spatter the remaining butter and the milk over the surface. Doing this will make the filo rise in bubbles while the pie is cooking.
Recipes taken from The Real Greek at Home (ISBN: 1-840-00851-2) published by Mitchell Beazley, priced at £20.00. To order a copy please contact Littlehampton Book Services on 01903 828 500.
Reader comments
Reply to Graham. I don't eat cheese either Graham, so I would just leave it out. It does look good though. Ceris
Posted by: Ceris | 17/08/2008 16:44:36
This recipe looks to be very good. I have taken over cooking from my wife who has had a number of strokes and cannot manage to do any cooking etc. I do not like chese and would like to replace it in this recipe. What do I use to do this? I look forward to a reply.
Posted by: Graham Lewis | 10/03/2008 14:02:57
Information on this site is for interest only and is not a substitute for professional medical advice. You should consult your own doctor about any specific health concerns.