A crisp filo pie filled with leeks, mushrooms, courgette and bacon. Full of flavour, soft and rich inside with a shatteringly crisp pastry.
We fell for this Greek version – kolokithopita almost instantly, so of course there had to be more variations on the blog 🙂
Serve it for lunch or dinner with a good salad, or make it part of a tapas spread, a side for the barbecue or the like.
Filo pie with bacon, leeks and mushrooms
A recipe for a wonderfully savoury pie with bacon, leeks and mushrooms, wrapped in layers of crisp filo pastry.
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Ingredients
- 1 roll fresh filo pastry – 7 large sheets
- 200 g bacon, cut into small cubes
- 200 g leeks, sliced into rings
- 200 g mushrooms, roughly chopped
- 1/2 courgette, roughly chopped
- 1 onion, roughly chopped
- 2 cloves garlic, grated or crushed
- 4 eggs
- 100 ml Greek yogurt
- 100 g feta (or another cheese)
- Olive oil
- Salt and pepper
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Method
- Fry the bacon in a pan over medium heat until lightly golden, – then set it aside on a plate.If the bacon has released a lot of fat, wipe the pan with a little kitchen paper, – but leave a little behind to fry the other ingredients in.
- Fry the onion and chopped mushrooms for a couple of minutes, then add the courgette, leeks and garlic. Season with freshly ground pepper and let it cook for about 5 minutes, until all the liquid has evaporated. *Tip it onto a plate and let it cool slightly.
- Beat the eggs together in a bowl, then stir in the Greek yogurt and feta, and season with plenty of freshly ground pepper and a little salt. Fold in the cooled vegetables and the bacon. *Remember that both the bacon and the feta add salt, so take care not to over-salt.
- Line the base of a springform tin with baking paper, and brush both the sides and the base with olive oil.*I would recommend a springform tin between 20-24 cm in diameter.
- Brush the top of each sheet of filo with oil, – but do it one sheet at a time as you build up the pie. It is easiest to do with your hands, but you can also use a pastry brush, or alternatively an oil/baking spray.
- Lay the first sheet of filo in the springform tin and press it out into the sides, – letting the rest hang over the edges (they will be gathered over the pie at the end). Don’t worry if the pastry tears a little here and there, – there are 6 more layers to come.
- Continue until all the sheets are used, – and remember to brush the top of each sheet with oil before laying it on top of the previous layer in the tin.*Rotate the sheets a little for each layer. The sheets are usually rectangular, so by turning them slightly between each layer you make sure they can reach all the way across the pie when it is closed up.*See the photo below the recipe, – it shows how the tin looks once all the sheets are lined in.
- Pour the filling into the tin and smooth it out with a spoon.
- Fold all the overhanging sides in over the filling. Do it layer by layer, and feel free to leave them a little rustic.
- Once the pie is closed, brush the surface with oil, or spray with a little oil/baking spray.
- Bake the pie in a preheated conventional oven (top and bottom heat) at 170°C for about 45 minutes. Always keep an eye on it along the way, – your oven may give more heat from the top, in which case the pie needs to go further down in the oven.*I put the pie on a rack in the middle of the oven, but if you find it is already quite dark golden after 30 minutes, you can move the rack lower down in the oven.
- Let the pie rest for about 10 minutes before opening the springform tin.
- Serve the pie either on the base of the springform tin, or slide it, baking paper and all, onto a plate. I would not recommend trying to remove the pie from the baking paper – filo pastry is naturally very fragile.
- Sprinkle with finely chopped parsley before serving, – and cut the pie with a bread knife.
Nutrition
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Super opskrift. Nem tærte, der smager dejligt og er lækker som aftensmad evt. med en god salat. F.eks. tomatsalat på en bund af ens favoritsalat. Min er hjertesalat.
Hej Bennie
Hvor er det dejligt at høre:) Tak fordi du skriver det:)
Warm wishes, Dianna
Virkelig lækker og smagfuld. Er ikke sidste gang den er lavet
Familien var helt vilde med den
Hej Trine
Det er jeg så glad for at høre – tusind tak 🙂
Warm wishes, Dianna