Open Leek & Sweet Potato Filo Pie
The Vegetarian Favourite – Open Leek & Sweet Potato Pie
Experience the perfect crunch with this Mediterranean-inspired open pie.
This recipe celebrates the versatility of the “open” tart style. By sautéing the leeks and sweet potatoes directly in the pan before layering the delicate filo, you ensure a depth of flavor that carries through every bite. The addition of nigella seeds and lemon zest provides a bright, aromatic lift, while the goat’s cheese adds a professional, gourmet finish. It’s a lighter alternative to traditional heavy pastry pies, making it an ideal choice for a sophisticated lunch or a vibrant dinner.
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Serves
6
Course
Main
Prepare
20 mins
Cooks
40 mins
3 tbsp olive oil
2 large leeks, sliced into rounds
2 medium sweet potatoes, cubed
1 tsp coriander seeds, lightly crushed
1 tsp chilli flakes
2 garlic cloves, minced
150g ricotta cheese
2 large eggs, lightly beaten
1 lemon, zested
100g seasonal leafy greens (spinach or kale)
Small bunch fresh dill, chopped
1 pack filo pastry
80g goat’s cheese, crumbled
1 tsp nigella seeds
1 Preheat your oven to 220°C/425°F.
2 Heat a drizzle of oil in your pan. Add the leeks and a pinch of salt, sautéing until softened.
3 Incorporate the sweet potato cubes and cook for 15 minutes, stirring occasionally until they begin to tenderize.
4 Stir in the coriander seeds, chilli flakes, and garlic. Remove from the heat and allow the mixture to cool slightly.
5 In a Jean Patrique Mixing Bowl, whisk together the ricotta, eggs, lemon zest, and your preferred seasoning until smooth.
6 Fold the leafy greens, fresh dill, and the cooled potato mixture into the ricotta base.
7 Line your cleaned pan with a sheet of filo pastry, brushing lightly with oil. Layer the remaining sheets, rotating them slightly so the edges cover the entire perimeter of the pan.
8 Spoon the filling into the center and top with the crumbled goat’s cheese. Fold the overhanging pastry inward, leaving the center of the filling exposed for a rustic look.
9 Brush the pastry edges with oil and sprinkle with nigella seeds. Place the pan on the hob over medium heat for 3 minutes to ensure a crisp base.
10 Transfer to the oven and bake for 12–15 minutes until the pastry is deep gold and shatteringly crisp. Allow to settle before slicing.
| Nutrient | Amount |
|---|---|
| Energy | 1,420kJ / 340kcal |
| Fat | 18g |
| Saturated Fat | 7g |
| Carbohydrates | 32g |
| Sugars | 6g |
| Fibre | 5g |
| Protein | 12g |
| Salt | 0.9g |