|3||leeks — finely sliced|
|400 g||baby spinach|
|200 g||snoek — smoked, deboned and flaked|
|230 g||cream cheese — smooth, at room temperature|
|1/2 cup||breadcrumbs — white, toasted|
|10 g||fresh parsley — chopped|
|lemon — juice only|
|1 Tbs||wholegrain mustard|
|sea salt and freshly ground black pepper|
|250 g||phyllo pastry|
|75 g||butter — melted|
|1 Tbs||sesame seeds|
Heat the olive oil in a pot, add the leeks and cook until golden, remove and add the spinach and allow to wilt and just cook, remove and place in a colander to cool, when cool, squeeze out all the excess water. Chop spinach and set aside.
In a large bowl, place the cooked leeks, smoked snoek, cream cheese, breadcrumbs, parley and mustard, season well, stir to combine, add the spinach and stir again.
Preheat the oven to 180°C. Brush the edges and base of a 20cm deep spring form cake tin with butter, layer with 3 sheets of filo, to cover the base and the sides, brush each layer with melted butter. Fill the center with the snoek and spinach filling. Fold the excess/overlapping filo pastry over the filling to make the “top” of the pie, brush with melted butter.
Place on a baking tray and sprinkle a little water over the top and top with sesame seeds. Bake for 30 minutes, reduce heat to 160°C, remove spring form ring and bake pie for an additional 20 minutes.
To serve: slice and serve hot.
Words and image: Fairlady magazine
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