Greek Vegetable Pastry

Lachanopita-inspired — a flaky phyllo pie filled with zucchini, spinach, leeks and feta.

Ingredients

• Filling: 2 tbsp olive oil
• Filling: 1 leek, sliced
• Filling: 1 onion, diced
• Filling: 2 zucchinis, grated
• Filling: 3 cups spinach
• Filling: 1/2 cup feta cheese
• Filling: Parsley, dill, oregano, salt and pepper
• Pastry: 8–10 sheets phyllo dough
• Pastry: 1/2 cup olive oil

Instructions

1. Saute the aromatics: cook the leeks, onions and garlic in the olive oil.
2. Add the vegetables: stir in the zucchini and spinach.
3. Season and cool: add the herbs and let the mixture cool.
4. Mix in the feta and eggs.
5. Layer the pastry: brush the phyllo sheets with olive oil in the dish.
6. Add the filling: spread the vegetable mixture over the pastry.
7. Top and tuck: cover with more phyllo and tuck the edges in.
8. Bake at 375°F for about 45 minutes, until the pastry is golden and crisp.

A drizzle of honey, olives and tomatoes, and herbal tea.