There are few culinary pleasures as universally satisfying as the delicate, flaky crunch of perfectly baked filo pastry. A hallmark of Mediterranean and Middle Eastern cuisine, filo is both versatile and elegant—its paper-thin layers creating a textural symphony when paired with thoughtfully selected fillings.

Our interpretation is a savory filo pie that celebrates the briny brightness of green olives, the tender sweetness of leeks and asparagus, and the rich, nutty character of Greek Graviera cheese—a semi-hard sheep’s milk cheese known for its complex flavor and superior melting quality.

The result is a dish that is at once rustic and refined—a modern homage to traditional Greek pites, perfect as a centerpiece for a springtime table or an elegant appetizer for discerning palates.

method

• Peel and cut the potatoes in even pieces and boil until soft
• Drain and set aside to cool
• Roughly chop the olives and place in a large bowl
• Fine slice the leeks add to the bowl and add the cooled potatoes
• Crumble the cheese into the bowl or chop if using Graviera
• Drizzle with half the olive oil
• season to taste and combine everything together
• In a roasting dish that fits your filo pastry size with a bit to hang over the side, layer half the filo sheets brushing each one with olive oil.
• Add all the mixture to the dish and level it out
• Layer with the remaining filo sheets once again brushing with olive oil
• Drizzle the top with some more olive oil
• Place in a preheated oven at 350°F
  until golden brown.