Leek and spring green filo pie

    45 min

    A combination of spring vegetables, lively herbs and zesty lemon makes a refreshing filling for a crisp filo crust. This pie is easy to make and so delicious, it is destined to become a firm family favourite. For a hearty meal, serve it with baby carrots and new potatoes boiled in their skins.

    44 people made this

    Serves: 4 

    • finely grated zest of 1 lemon
    • 2 tbsp extra virgin olive oil
    • 225 g (8 oz) leeks, thinly sliced
    • 115 g (4 oz) spring greens, thinly sliced
    • 170 g (6 oz) frozen petits pois
    • 2 tbsp chopped fresh tarragon
    • 1 tbsp chopped fresh mint
    • 2 large eggs
    • 4 tbsp plain low-fat yogurt
    • 85 g (3 oz) Gruyèe cheese, diced
    • 115 g (4 oz) filo pastry
    • salt and pepper

    Prep:20min  ›  Cook:25min  ›  Ready in:45min 

    1. Mix the lemon zest with the oil and set aside to infuse for about 5 minutes. Heat half the lemon-infused oil in a large saucepan. Add the leeks, spring greens, petits pois, tarragon and mint. Mix well to coat the vegetables with the oil, then cover and cook over a low heat for about 5 minutes, stirring occasionally, until the greens are lightly cooked and have wilted.
    2. Season the vegetables to taste, then transfer them to a 20 cm (8 in) pie dish or flan dish. Preheat the oven to 220°C (425°F, gas mark 7).
    3. Beat the eggs with the yogurt. Add a little seasoning and the Gruyèe cheese, then pour the mixture evenly over the vegetables and mix lightly.
    4. Brush a sheet of filo pastry very sparingly with a little of the remaining lemon-infused oil and lay it over the vegetables, tucking the edges neatly inside the rim of the dish. Brush the remaining sheets of filo with oil and place them on top of the pie, oiled side up, pinching and pleating them into folds to cover the top fairly evenly.
    5. Lay a piece of foil loosely over the top of the pie, and bake for about 10 minutes. Remove the foil and bake for a further 10–15 minutes or until the pastry is crisp and golden brown. Serve immediately.

    Some more ideas

    *Replace the spring greens and petit pois with mushrooms and spinach. Slice 125 g (4½ oz) button mushrooms and cook with the leeks and herbs, adding 2 garlic cloves, crushed, and 1 bunch of spring onions, sliced. Place in the bottom of the pie dish. Wash 225 g (8 oz) spinach and place in a saucepan, then cover and cook for about 2 minutes or until the leaves are wilted and tender (the water remaining on the leaves will provide sufficient moisture). Drain well, pressing out excess liquid, then coarsely chop the spinach and place on top of the mushrooms. Sprinkle evenly with 100 g (3½ oz) crumbled feta cheese and pour over the egg and yogurt mixture (omit the Gruyèe). Top with the filo and bake. *Curly kale and chickpeas are another good combination. Use 115 g (4 oz) kale, shredded, and 1 can chickpeas, about 400 g, drained, instead of the spring greens and petit pois.

    Plus points

    *Filo pastry can be cooked with just a little fat to give light and crisp results. It is an ideal alternative to rich pastries. *Like other dark green, leafy vegetables, spring greens are an excellent source of antioxidant carotenoids which help to prevent degenerative diseases.

    Each serving provides

    B12, C, folate, calcium, A, B1, B2, B6, E, niacin, iron, zinc

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    Reviews in English (4)


    Great substantial tasty evening meal. The lemon infused oil gave it a really fresh flavour. Next time will swop the Spring Greens for Broccoli, just because I love broccoli and think it will work well.  -  07 Aug 2014


    Sadly I didn't have a lemon but still loved this recipe. I used Emmental cheese (and a bit of cheddar to make the weight up) and puff pastry. Lovely. Thanks for sharing. Will definitely make this again!  -  07 Oct 2016


    Really enjoyed the pie. Next time might try with puff pastry.  -  17 Jun 2015