By Nelly Skoufatoglou
A traditional Greek summer pie that is most commonly found in the Cretan villages between Heraklion and Rethymno. When served hot, this hearty, savoury delight can fight the chill of the coldest winter.
100ml extra virgin olive oil
14 sheets filo pastry
200g Greek feta, crumbled
2 leeks (white part only), thinly sliced
250g savoy cabbage, finely shredded
120g soft goat’s cheese, crumbled
2 tablespoons roughly chopped dill
1 tsp fennel seeds
2 tsp dry mint
125g butter, softened
- To prepare the filling for the pie, heat 60ml of olive oil in a frying pan over medium heat.
- Cook the leeks, stirring about 5 minutes or until softened.
- Add the cabbage, followed by the salt and fennel, and cook until the cabbage is soft.
- Cool for 5 minutes, then add the goat’s cheese and dill.
- Preheat the oven to 180°C.
- Divide the filling into 7 parts.
- Stack two filo sheets and brush in between with butter.
- Cover the remaining filo sheets with a clean, damp tea towel.
- Place a portion of the filling in a thin line lengthwise along the pastry edge. Roll up lengthwise. Starting at the centre of a 24cm round shallow cake pan, carefully coil roll, seam-side down.
- Repeat with the remaining pastry, butter and filling, joining each roll to the end of the last and coiling it around the previous roll until the pan is filled.
- Brush some melted butter on the pie and scatter feta crumbs.
- Bake the pie for 25 minutes or until the filo has a golden colour and looks crispy enough.
* To serve the pie, squeeze the juice of the lemons in a bowl with 2 tablespoons oil and season it with salt and pepper. Scatter some dill and mint on top and drizzle the juice over the pie to give it a tangy twist