This rocket, leek and feta pie was first published in the Independant back in 2004. It is a tasty twist on the classic Greek pie spanakopita, which is traditionally made with spinach and feta.
You can easily adjust the filling to suit your budget. Fresh rocket can be quite expensive, so I often swap some of it for a mixed bag of spinach, rocket and watercress. It’s a more affordable option, and the pie still tastes just as delicious.
For a smaller pie, simply halve the ingredients and use an 18 cm springform or loose-bottomed deep cake tin.
INGREDIENTS:
400 g rocket
300 g leeks, cleaned and trimmed
2 bunches spring onions
1 bunch chervil (optional)
1 bunch flat leaf parsley
400 g feta cheese
40 g capers
black pepper, coarsely ground
3 eggs, beaten
salt
112 g butter, melted, plus extra for greasing
250 g filo pastry
30 ml milk
METHOD:
Finely chop the rocket, leeks, spring onions, chervil and parsley and mix them together.
Line three containers with kitchen towels and divide the mixture between them. Set them aside for one hour, to remove as much water from the greens as possible.
Preheat the oven to 160C/350F/GMk 4. Crumble the feta and mix with the capers and some coarsely ground black pepper. Add the greens and stir in the eggs. Salt lightly.
Grease the bottom of a 23cm (9 in), deep spring release cake tin and line with a generous half of the filo pastry, brushing each sheet heavily with the melted butter.
Substantial corners of pastry should hang over the tin’s edge, as they will be needed to make a top to the pie.
Spread half the feta mixture over the top and then two layers of buttered filo pastry. Cover with the remaining feta mixture and fold the overlapping filo pastry over the surface of the filling. Top with any remaining filo pastry and crumple it decoratively.
Splatter the milk and any remaining butter over the top of the pastry and bake in the oven for 45-60 minutes, until cooked and lightly golden.
Remove from the oven and leave to rest for 30 minutes before serving.
