Bill Granger's 'Thinner Parties' dish cuts out some fat and calories and doesn't contain any meat. Perfect if you want to impress your friend without piling on the pounds.
2 tbsp olive oil
2 leeks, finely chopped
650g mixed greens, such as spinach, kale and spring greens, rinsed
125g feta, crumbled
80g parmesan, freshly grated
3 medium eggs, lightly beaten
Small handful mint leaves, shredded
2 tsp sugar
1 tsp sea salt
Freshly ground black pepper
75g butter, melted
8 sheets filo pastry (at least 20 x 30cm)
1. To make the pie filling, heat the oil in a frying pan on a medium-high heat and cook the leeks until soft. Add the chopped greens, cover with a tight-fitting lid and wilt for a few minutes or until they have collapsed down. Push greens to one side of pan and press with the back of the wooden spoon to squeeze out any extra water and drain this water away. Remove the greens from the pan, roughly chop and place in a large bowl. Add the ricotta, feta, parmesan, eggs, mint, sugar, salt and pepper. Stir to combine.
2. Preheat oven to 190C. Lightly butter a 20 x 30cm baking dish. Cover stack of filo sheets with a damp kitchen towel to keep moist before needed. Remove and butter the first sheet of filo and lay lengthwise in the baking dish so that the sheet overhangs at both ends. Repeat with the second sheet of filo, laying it perpendicular to the first sheet in the dish with both ends overhanging. Repeat this process until 5 sheets of filo have been used.
3. Pile the filling into the centre of the dish and smooth the surface so that the filling is evenly distributed. Fold over the hanging edges of filo to enclose the filling. Brush the remaining sheets of filo with butter and lay over the top. Trim the edges with a sharp knife or pair of kitchen scissors. Score a diamond pattern over the surface of the pie.
4. Bake in preheated oven for 35-40 minutes until pastry is golden and crispy.