Meat Free Mondays!

Leek, Spinach & Feta, Filo Wrap ~ as easy as pie!

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Light and fluffy, this easy pie is great as a side dish or filling enough to be the main star of the show!

1 leek, sliced & washed; 2 table spoons olive oil; 100 gms spinach; 200 gms feta, drained; 125 gms greek yoghurt; 1 tea spoon dried oregano; 3 eggs, separated; 4 slices roasted red pepper; 50 gms butter, melted; 5 sheets ready rolled filo pastry.

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Pre-heat the oven to 190, gas mark 5. Grease and line a deep rectangle or oval baking dish. Heat the olive oil in a medium sized frying pan then add the leek and gently fry until softened. Turn off the heat and add the spinach to the same pan and stir through. Allow to cool. In a large bowl, mash the feta with a fork and add the yoghurt, rocket, oregano and 3 egg yolks. Add the leek & spinach mixture when it has cooled. Stir through. Add a pinch of salt to the egg whites and whisk to stiff white peaks (about 2 minutes). Gently fold into the feta mixture in batches. Brush each filo sheet with the melted butter and place all 5 sheets in the lined baking tin, leaving enough pastry over one edge to wrap over as a cover. Pour in half the feta mix. Arrange the slices of red pepper over, then pour in the remaining feta mix. Wrap the excess filo over the top and tuck in the edges. Gently score the top and brush with any remaining melted butter. Bake for about 30 to 40 minutes until golden brown on top. Allow to rest a few minutes before serving with oven roasted seasonal veg and a variety of slaws and salads. Great cold the next day too!

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Bon Appétit!

Copies of Nikki’s recipe book are available from Amazon or signed from Under The Lime Tree

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