Ingredients
| 8 cups diced leeks | |
| 4 tablespoons olive oil | |
| 2 tablespoons butter | |
| 1 cup wilted spinach | |
| 2 cloves garlic, crushed | |
| 150g feta, crumbled | |
| 2 eggs beaten (1 egg for filling, 1 for wash) | |
| 3 tablespoons finely grated parmesan | |
| ¼ cup fresh chopped parsley | |
| 2 teaspoons lemon zest | |
| â…› teaspoon freshly grated nutmeg | |
| 1 sheet flaky puff pastry | |
| 1 tablespoon sesame seeds |
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Instructions
| 1. | Heat the oven to 180°C. |
| 2. | Sauté the leeks in the olive oil and butter over low heat for approximately 20 minutes until softened. |
| 3. | Season to taste with salt and pepper. |
| 4. | Transfer to a bowl and allow to cool for 15 minutes. |
| 5. | Add the spinach, garlic, feta, 1 egg, parmesan, parsley, lemon zest and nutmeg. |
| 6. | Mix well. |
| 7. | Lightly oil a baking dish, spoon in the filling and cover with the puff pastry. |
| 8. | Brush generously with egg wash and sprinkle the top with sesame seeds. |
| 9. | Bake for approximately 30 minutes until deep golden and crisp. |
| 10. | Rest 10 minutes before serving. |