serves: 8–10

Prep: 1 hr

ingredients

• • 1 leek finely chopped
  • 2 cloves garlic crushed
  • 4 cups chopped fresh kale leaves
  • 1 tbsp olive oil
  • 2 tbsp fresh oregano chopped
  • Salt and pepper to taste
  • 250g ricotta
  • 350g Yarra Valley Cheese Persian Fetta
  • 2 tbsp pine nuts toasted
  • 150g butter melted
  • 1 packet Filo pastry
  • 1 egg
  • 1/2 cup cream

method

• • Preheat oven to 180°C.
  • In a saucepan, sauté leek, garlic, and kale with the olive oil until soft and a little caramelised. Add the chopped oregano and season to taste. Allow mixture to cool.
  • Mix in the ricotta, Yarra Valley Cheese Persian Fetta and pine nuts.
  • Melt the butter to liquid stage. Lay the sheets of filo out on a flat surface and cover with a clean, damp tea towel to stop the filo from drying out.
  • Working with one sheet of filo at a time, use a pastry brush to brush the melted butter over the filo sheet. Lay a second filo sheet on top and brush with butter to cover, working quickly so the pastry doesn’t dry out.
  • Sprinkle dollops of the fetta and kale mixture over the buttered filo. Lengthways gather and scrunch the pastry together until it is about ¼ of the width of a regular filo sheet. Starting at one end, twist the filo into a spiral shape.
  • Place on a baking paper lined oven tray and repeat the process, until all the filo pastry and mixture have been used.
  • Place the pies on the tray, wedged closely together to prevent them expanding as they cook.
  • In a small bowl whisk together the egg and cream until combined. Pour egg mixture into the filo spirals, making sure it sinks into all the gaps.
  • Bake the pies in the oven for 20-25 minutes, or until the filo is golden and crisp and the egg mixture is set.
  • To serve, cut around each pie with a small knife and lift from baking tray.