Cabbage and goat's cheddar filo pie

Cabbage and goat's cheddar filo pie

Fixings

Nourishment

100ml additional virgin olive oil

2 leeks, white part just, daintily cut

250g (around 1/4) savoy cabbage, finely destroyed

1 teaspoon fennel seeds
 2 teaspoons cumin seeds

120g delicate goat's cheese,(see note) disintegrated

2 tablespoons generally hacked dill

14 sheets filo cake (see note)

125g spread, softened

200g Greek feta, disintegrated

2 lemons

1/4 measure every dill sprigs and mint takes off

Select all fixings

Technique

Notes

Step 1

To make filling for pie, warm 60ml (1/4 glass) oil in a skillet over medium hotness. Cook leeks, mixing, for 5 minutes or until diminished. Include cabbage and 1 teaspoon each one salt, fennel and cumin, and cook, mixing, for a further 5 minutes or until cabbage is delicate. Cool for 5 minutes, then blend in goat's cheddar and dill.

Step 2

Preheat stove to 180c. Separation filling into 7. Stack 2 filo sheets, brushing in the middle of with margarine. Spread remaining filo sheets with a clean, clammy tea towel. Place a share of filling in a flimsy line longwise along the baked good edge. Move up longwise. Beginning at the core of a 24cm round shallow cake dish, precisely curl move, crease side down. Rehash with remaining baked good, margarine and filling, joining each one move to the end of the last and curling it around the past move until the dish is filled.

Step 3

Brush pie with spread. Diffuse with feta and staying 1 teaspoon cumin seeds. Heat for 25 minutes or until brilliant.

Step 4

In the interim, portion lemons, holding the films. Cut each one portion into 3. Put in a dish with herbs, crush over juice from the held layers, sprinkle with staying 2 tablespoons oil and season with salt and pepper.

Step 5

Diffuse herb mixture over pie to serve.