Pumpkin, Leek and Corn Pie

Preparation time: 30 minutes

Cooking time: 1 hour 15 minutes
Serves 6


1/3 cup (80ml) olive oil

2 leeks, thinly slice

2 large cloves garlic, chopped

1 butternut pumpkin, peeledd, seeded, and cut into 1 cm cubes

150ml can of sweet corn

11/2 cups grated Cheddar

1 tsp chopped fresh rosemary

1/2 cup chopped fresh parsley

12 sheets filo pastry

5 eggs, lightly beaten


Preheat the oven to moderate 180C. Grease a 32 x 24 cm, 6cm deep, ovenproof dish.

Heat 1 tablespoon of the oil in a small saucepan and cook the leek and garlic over medium heat for 10 minutes, stirring occasionally, until soft and lightly golden. Transfer to a large bowl and allow to cool.

Meanwhile cook the pumpkin in boiling water for 5 minutes, or until just tender. Drain well and cool. Add this to the bowl with sweet corn, pumpkin, cheese, rosemary and parsley, season generously and mix gently thoroughly.

Place the filo pastry on a clean workbench and cover with a damp tea towel to prevent the pastry drying out. Lightly brush one sheet of filo with oil and place in the dish. Layer five more sheets in the dish, brushing all but the last sheet with oil.

Gently stirr the eggs into the pumpkin mixture, then spoon into the dish. cover with the remaining filo pastry, again brushing each layer with oil, and tuck in the edges. Bake for 1 hour, or until the pastry is golden brown and the filling has set. Serve immediately with fresh salad or cherry tomatoes.

note: you can also replace the can sweet corn with 3 corn cobs, cook them in saucepan of boiling water until tender. Drain, leave until cool enough to handle then cut away the kernels.


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