There's nothing quite as tempting as spending a Summer in Greece.
With its beautiful coastal towns, glistening seashores and incredible food.
As a lover of all edible things, I must say Greek food is perhaps one of my favourites in terms of how they use herbs and olive oil.
To say that they hold back when pouring olive oil on everything would be a flat out lie because they pour olive oil on everything and quite a lot of it. Maybe that’s why their skin looks so good and plump. But before you go on chugging pints of olive oil, they don’t just use any oil. They go for the good stuff, the organic extra virgin olive oil.
I was lucky to spend a couple of hours with the Greek Chef Despina Siahuli (@pan_ldn) and Oliveology founder Marianna to learn the ins and outs of Greek cuisine, so I could replicate some of their favourite recipes at home.
It’s no surprise that in order to produce an incredibly tasting recipe, the ingredients must be of the highest quality possible. Case in point, Oliveology’s Tomato Juice, is made of 100% Organic Greek Tomatoes and nothing more. The sweetness and acidity that come through are incredible and it pretty much tastes like sunshine. Don’t take my word for it though, go and taste it!
One of the recipes shared on the day was this Leeks, Cheese & Wild Herb Pie. Sheets of phyllo pastry are generously brushed with good olive oil and rolled with the leek, cheese and herb filling, to create this incredibly looking pie.
This is one of the easiest and tastiest recipes I’ve ever tried. It goes to show that you don’t need to spend hours in the kitchen to produce great dishes.
🕑 1 hour, 30 minutes
- makes 2 pies
- 1 packet of phyllo pastry
- 300g feta cheese (crumbled)
- 150g graviera cheese (grated - we used Gruyere)
- 600g leeks (washed and finely chopped)
- 50g trahana (optional)
- 2 eggs (plus 1 for egg wash)
- 2 tbsp dry spearmint
- 1/2 tbsp oregano
- 1/2 tbsp ground nutmeg
- salt & pepper
- sesame seeds
- 3/4 cup Oliveology's Organic Greek Extra Virgin Olive Oil
– Begin by preheating the oven to 170°C and oiling generously two round baking trays (35cm in diameter).
– For the filling: Add the washed and finely chopped leeks to a large mixing bowl, followed by 2 cracked eggs and mix well. Stir in the graviera cheese (if you can’t find this type, use Gruyere as they are very similar in flavour), followed by the crumbled feta cheese, dry herbs, nutmeg, salt and pepper. You may also choose to add Tarhana, which is a fermented mixture of grain and yoghurt used to thicken up sauces or soups. Make sure everything is mixed well.
– Assembling the pie: Unroll the phyllo pastry sheets and place one sheet on your working surface. Using a pastry brush, brush the sheet with Oliveology’s Organic Greek Extra Virgin Olive Oil. Spread the filling, creating a thin lane along the top of the pastry sheet and roll on itself like a sausage.
Place the roll on one of the baking trays, starting from the outer side. Repeat with the rest of the pastry sheets, placing the rolls on the baking sheet touching each other forming a “snail” that leads to the centre of the pan.
Repeat with the rest of the pastry sheets, placing the rolls on the baking sheet touching each other forming a “snail” that leads to the centre of the pan.
– Brush the pies with an egg wash and sprinkle with sesame seeds, either black or white or both! Bake in the oven for about 50 minutes until the pies are golden and crispy. If they seem to colour too quickly, cover them with aluminium foil.
Why we love it
This is such an easy dish to make, especially for Summer. This pie can be eaten both warm and cold – which is why this is such a great all-year round recipe. By using the best quality ingredients you can, you’ll be enhancing this dish to another level. Oliveology’s incredible selection of Organic Greek products will transform your cooking.