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How to make Cabbage and goat's cheese filo pie

Yield = 4
Prep time: 0:15
Cook time: 0:35
Total time: 0:50

Ingredients

  • 100ml extra virgin olive oil
  • 2 leeks, white part only, thinly sliced
  • 250g (about 1/4) savoy cabbage, finely shredded
  • 1 teaspoon fennel seeds
  • 2 teaspoons cumin seeds
  • 120g soft goat’s cheese,(see note) crumbled
  • 2 tablespoons roughly chopped dill
  • 14 sheets filo pastry (see note)
  • 125g butter, melted
  • 200g Greek feta, crumbled
  • 2 lemons
  • 1/4 cup dill sprigs
  • 1/3 cup fresh mint leaves

Method

  • Step 1 To make filling for pie, heat 60ml (1/4 cup) oil in a frying pan over medium heat. Cook leeks, stirring, for 5 minutes or until softened. Add cabbage and 1 teaspoon each salt, fennel and cumin, and cook, stirring, for a further 5 minutes or until cabbage is soft. Cool for 5 minutes, then stir in goat’s cheese and dill.
  • Step 2 Preheat oven to 180C. Divide filling into 7. Stack 2 filo sheets, brushing in between with butter. Cover remaining filo sheets with a clean, damp tea towel. Place a portion of filling in a thin line lengthwise along the pastry edge. Roll up lengthwise. Starting at the centre of a 24cm round shallow cake pan, carefully coil roll, seam-side down. Repeat with remaining pastry, butter and filling, joining each roll to the end of the last and coiling it around the previous roll until the pan is filled.
  • Step 3 Brush pie with butter. Scatter with feta and remaining 1 teaspoon cumin seeds. Bake for 25 minutes or until golden.
  • Step 4 Meanwhile, segment lemons, reserving the membranes. Cut each segment into 3. Place in a bowl with herbs, squeeze over juice from the reserved membranes, drizzle with remaining 2 tablespoons oil and season with salt and pepper.
  • Step 5 Scatter herb mixture over pie to serve.