Leek and Goat’s Cheese Pie

Love this, love this pie so much. It’s a hard goat’s cheese that melts gloriously amongst the leek filling, in this case Parlick Fell, or you could use Ribblesdale, from Yorkshire like.

Ingredients P1010669

2 leeks, washed, halved lengthways and chopped

2 onions, sliced

75g butter – 25g for frying, 50g melted

500g hard goat’s cheese, small cubes

250g young leaf spinach, chopped

2 sprigs thyme

9 sheets of filo pastry

Method

Heat the oven to 180C/fan160C/gas 4. Cook the onions in a little butter until golden, which will take about 15-20 minutes. Meantime, fry the leeks in another pan with a goodly knob of butter and the thyme (just the leaves) until they’re soft. Season well.

Mix the onions, leeks, cheese, spinach and some seasoning in a bowl. Melt yer 50g of butter and brush a large baking dish with some. Lay 3 sheets filo on the bottom, buttering each layer making sure they fit nicely in the base.

Cover the filo sheets with half the leek and spinach mixture and add another three filo sheets, buttering as you go. Whack the rest of the leeks on top and finish with a final 3 layers of filo, I always save lots of butter for the top layer. Score a crisscross pattern on the top, then bake for about 30-40 minutes until crisp and golden.

Happy eating.

Recipe taken from Olive magazine so long ago there isn’t a link to it. It’s morphed a little through the years, but.

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