United States
Cooking time - 60 mins
Serves - 6
Difficulty - easy peasy
Ingredients
- 3 tbsp olive oil
- 2 large leeks, sliced
- 2 sweet potatoes, cubed
- 1 tsp coriander seeds
- 1 tsp chilli flakes
- 2 garlic cloves, minced
- 150g/5.3oz ricotta
- 2 large eggs
- 1 lemon zest
- 100g/3.5oz leafy greens
- Dill, chopped
- 1 pack filo pastry
- 80g/2.8oz goat’s cheese
- 1 tsp nigella seeds
Method
- Preheat the oven to 220°C/425°F.
- Fry the leeks in your Whatever Pan with some oil and salt.
- Add in the sweet potato and cook for 15 mins until softened. Stir occasionally.
- Stir in the coriander seeds, chilli flakes and garlic, then remove the pan from the heat and allow it to cool
- In your Jean Patrique Plastic Mixing Bowls, combine the ricotta, eggs, lemon zest and seasoning of your choice.
- Add in the greens and dill followed by the potato filling. Stir to combine.
- Lay your filo sheet in your cleaned Whatever Pan. Brush it with some oil and add another layer. Repeat until all the edges of the pan are covered.
- Spoon in the filling and top with goat’s cheese.
- Fold in the pastry over the filling, leaving the centre of the pie exposed.
- Brush with more oil and sprinkle with some nigella seeds.
- Place it on the hob for 3 mins to crisp up the base, then transfer to the oven. Bake for 12-15 mins until crispy and golden.
- Allow the pie to cool before slicing. Serve and enjoy!
