How to Make Leek and Ricotta Quiche

Instructions

• 1

  Preheat the oven to 375 degrees Fahrenheit. Also grease a 20 x 30 cm baking dish with butter or olive oil and set it aside.
• 2

  Start the recipe by making the pie filling. Take a heavy bottomed frying pan and heat two tablespoons of olive oil in it over medium high heat.
• 3

  Sauté finely chopped leeks in the hot oil for a couple of minutes or until they are soft. Now add chopped mixed greens to the frying pan and cook covered for a few minutes or until they have collapsed.
• 4

  Increase the heat and press the vegetables with the back of a slotted spoon to squeeze out any extra liquid in them. Drain the liquid away and move the greens to a large bowl.
• 5

  Now add crumbled feta, shredded parmesan cheese, ricotta and lightly beaten eggs before mixing it all thoroughly.
• 6

  Add shredded mint leaves to the veggies, season with salt, pepper and sugar and toss to combine. The filling is now ready, cover it with a plastic wrap and set it aside.
• 7

  Grab a filo sheet, butter it with a cooking brush and lay lengthwise in the prepared baking dish in such a way that the ends of the sheet are hanging from the sides of the baking dish.
• 8

  Take another filo sheet, butter it as well and lay it perpendicular to the first sheet, with the ends overhanging. Repeat this procedure with three more filo sheets.
• 9

  Spoon the filling into the centre of the baking dish with filo sheets and spread it evenly with the help of a plastic spatula.
• 10

  Fold the hanging edges of the filo sheets to completely cover the filling. Apply butter to the remaining three sheets and lay them over the top.
• 11

  Trim the edges of the top three filo sheets with a sharp knife and bake in preheated oven for about 40 minutes or until the quiche is golden and crispy.