Leek & Feta pie

Leek and feta pie is another popular pie in Greece.

Our pies are made the traditional way. Dough is kneaded and then rested for several hours to relax. Then the dough is portioned and hand rolled into thin phyllo sheets on a wooden board called plastiri. They are then layered in the tray and each drizzled with extra virgin olive oil produced in the family's orchards back in Greece, in the area of Pylos. The pie is then baked until golden, crispy and crunchy.

The filling is prepared by slowly saute the leeks until their sweetness is highlighted. Then spring onions, celery, dill and free-range eggs are added. Crumbled feta which is added lastly contrasts the sweetness of the leeks resulting in an irresistible sour-sweet taste combination. 

What a better way to enjoy this beautiful filling than wrapped in crunchy thin phyllo!

The pie is 28 cm wide and makes for 8 portions

Allergens: wheat, milk, egg, celery

Although every care is being taken to reduce the risk of cross contamination, this product is made in a kitchen where various nuts, peanuts, sesame, soybeans, dairy, eggs, celery, mustard, fish, crustaceans, molluscs and sulphites are handled.