Phyllo Pastry Pie with Leeks, Olives, and Peas

17/11/2023

I can guide you in preparing a phyllo pastry pie with leeks, olives, and peas. Here’s the recipe:

Ingredients

1 roll of phyllo pastry (about 5-6 sheets)
2 large leeks, cleaned and sliced
1 cup of peas (fresh or frozen)
100 g of pitted black olives (preferably Taggiasche or another Italian variety)
200 g of fresh ricotta or crumbled feta
3 eggs
60 ml of extra virgin olive oil for brushing the pastry sheets
Salt and pepper to taste
A pinch of nutmeg (optional)
Butter for greasing the pan

Preparation

Preheat the oven to 180 °C and grease a round baking dish or ovenproof dish with a bit of butter.
Heat a drizzle of oil in a pan and sauté the sliced leeks until they become translucent and tender. Add the peas and cook for another 5-7 minutes. If the peas are frozen, let them thaw before using, or extend the cooking time slightly. Season with salt, pepper, and nutmeg. Let the mixture cool down.
In a bowl, beat the eggs with ricotta or feta, add the black olives cut into pieces, and the mixture of leeks and peas. Stir to combine all the ingredients.
Lay the first sheet of phyllo pastry on the baking dish, lightly brushing it with olive oil, and overlap with another sheet. Repeat the process to have multiple layers.
Pour the filling of leeks, peas, olives, and cheese onto the phyllo pastry base and fold the edges of the pastry inward, creating a rough border.
Brush the surface with a bit of olive oil and bake for about 30-40 minutes or until the phyllo pastry is golden and crispy.
Once ready, let the savory pie rest for a few minutes before serving.

Curiosity

Phyllo pastry is a type of very thin dough typical of Greek and Middle Eastern cuisine, but it adapts wonderfully to many preparations of other cultures, including Italian cuisine. With its versatile use, from the preparation of sweets like Baklava to savory pies like this one, it always provides a pleasant contrast in texture between the crispy exterior and the soft filling.