Open Leek & Sweet Potato Pie

Open Leek & Sweet Potato Pie

Try making this filo pastry pie for a filling and yummy meal.
cooking time imageCooking time - 60 mins
difficulty imageDifficulty - 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!

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!

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