Gaea mixed Olives filo pastry pie

Who doesn't like the crumbly crunch of filo pastry? If you have filo sheets all you need to do is layer them in a roasting tin of any shape or size and fill it with your favourite ingredients, this is our take on green olive filo pastry pie, with asparagus, leeks and Greek graviera cheese.

Ingredients

400g fresh sliced leek stalks
1/2 cup GAEA Greek Authentic Extra Virgin Olive Oil
200gr green asparagus
2 cups GAEA olives Marinated with Lemon & Oregano
1 cup chopped fresh dill
200gr Greek graviera cheese, Gruyere cheese or feta cheese
300gr Potatoes
Salt and pepper
250gr filo pastry sheets

Time Needed

40 mins

Servings

8

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 180°C until golden brown.