This is the original version of the recipe that has been reproduced by several others without permission. It appeared on my first blog, called Food Matters, no longer in existence, in 1998, so it truly is a retro recipe. The pie is still terrific.
|400 g medium potatoes, peeled and cut into 2 cm cubes||60 g butter||1 large leek , washed and sliced|
|1 clove garlic, chopped or crushed||0.5 tspn cumin seeds||250 g spinach|
|100 g feta, crumbled||1 Tblspn fresh coriander, chopped||salt and pepper|
|8 sheets filo pastry||50 g melted butter|
Heat the oven to 190C and grease a 22 cm round (1 litre) oven pie dish.
Cook the potato pieces until tender. Drain and arrest cooking by running under cold water. Drain well.
Heat the butter in a large frying pan, add the leeks, garlic and cumin seeds and cook over low heat, stirring occasionally, until the leeks are softened. Add the spinach and cook until all the liquid in the pan is evaporated. Stir in the potatoes, feta and fresh coriander, season to taste with salt and pepper and mix well.
Layer 2 sheets of filo pastry together, brushing each with a little of the melted butter. Fold the sheets in half lengthwise and put into the prepared pie dish, letting the edges overhang. Repeat with the remaining filo and butter, overlapping to coverall the dish.
Spoon the potato mixture into the dish and fold the overhanging edges into the centre over the filling. Brush the pastry with the remaining butter and bake in the preheated oven for about 30 minutes or until the pie is golden brown.
Cut the pie into large slices and serve hot with a green salad.