Greek leek & feta pie
Traditional filo pastry pie kneaded with extra virgin olive oil, filled with fresh leeks and Greek feta
Like many Greek filo pies, this is a truly vegetarian recipe that is not as well known as Greek spanakopita (spinach pie) but it tastes just as good- if not better! Sumptuous savory pie with leeks and feta wrapped in filo dough, until nicely softened and sweetened, mingling with the melted cheese it is suitable for every time of the day, as a main dish, starter or mid-day snack.
- Integrated Crop Management Farming
- No Added Preservatives
- Trans Fat Free
- Fan Oven 185 oC • 365 oF • 40’
Wheat flour, water, mixture of vegetable oils (corn oil, olive-pomace oil and virgin olive oil, sunflower oil), extra virgin olive oil, salt, dextrose.
Leek (36%), whey cheese (mizithra 15%), wheat semolina, feta cheese (9%), water, bechamel powder [modified potato starch, whey powder, skimmed milk powder, maize starch, salt, stabilizers (sodium carboxymethylcellulose, xanthan gum), edible fibers (wheat and acacia)], egg pasteurized, onion, salt, extra virgin olive oil, mixture vegetable oils (corn oil, olive pomace oil and virgin olive oil, sunflower oil), dill, black pepper.
This product may contain wheat, cheese (milk), egg. May contain: sesame, tree nuts, peanuts, mustard, soy (lecithin).
Preheat the oven at 185°C (365°F). Remove the product from the freezer. Remove the cover. The product remains in its tray. When the oven is heated, cut the top of the pie. Once the convection oven is ready place the product directly in the oven without defrosting. In the first 10 minutes you cut the pie on the points that are already engraved. Bake at 185°C (365°F) for 40 minutes.
Note: The temperature and baking time are indicative depending on the type of oven and the quantity of the products you bake in it. Do not microwave the product.