This elegant vegetarian dish is sure to convert the most committed carnivore.
- To make filling for pie, heat 60ml (1/4 cup) oil in a frying pan over medium heat. Cook leeks, stirring, for 5 minutes or until softened. Add cabbage and 1 teaspoon each salt, fennel and cumin, and cook, stirring, for a further 5 minutes or until cabbage is soft. Cool for 5 minutes, then stir in goat’s cheese and dill.
- Preheat oven to 180C. Divide filling into Stack 2 filo sheets, brushing in between with butter. Cover remaining filo sheets with a clean, damp tea towel. Place a portion of filling in a thin line lengthwise along the pastry edge. Roll up lengthwise. Starting at the centre of a 24cm round shallow cake pan, carefully coil roll, seam-side down. Repeat with remaining pastry, butter and filling, joining each roll to the end of the last and coiling it around the previous roll until the pan is filled.
- Brush pie with butter. Scatter with feta and remaining 1 teaspoon cumin seeds. Bake for 25 minutes or until golden.
- Meanwhile, segment lemons, reserving the membranes. Cut each segment into Place in a bowl with herbs, squeeze over juice from the reserved membranes, drizzle with remaining 2 tablespoons oil and season with salt and pepper.
- Scatter herb mixture over pie to serve.
You may need it
Store Spice Organizer
Food Storage Container Set
Kitchen Utensil Set