Leek and spring green filo pie | Reader's Digest Asia
A combination of spring vegetables, lively herbs and zesty lemon makes a refreshing filling for a crisp filo crust. This pie is easy to make and so delicious, it is destined to become a firm family...
Ingredients
- finely grated zest of 1 lemon
- 2 tablespoons extra virgin olive oil
- 200 g leeks, white part only, thinly sliced
- 2 cups (100 g) baby spinach leaves, thinly sliced
- 1⅓ cups (170 g) frozen baby peas
- 2 tablespoons chopped fresh tarragon
- 1 tablespoon chopped fresh mint
- 2 large eggs
- ⅓ cup (90 g) low–fat natural yogurt
- 85 g gruyère, diced
- 115 g filo pastry
- salt and pepper
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