{"id":130180,"date":"2025-08-08T13:49:21","date_gmt":"2025-08-08T04:19:21","guid":{"rendered":"https:\/\/cms.fiveaa.com.au\/?p=130180"},"modified":"2025-08-08T13:49:22","modified_gmt":"2025-08-08T04:19:22","slug":"leek-cavolo-nero-and-lentil-filo-pastries","status":"publish","type":"post","link":"https:\/\/cms.fiveaa.com.au\/show\/on-the-menu\/leek-cavolo-nero-and-lentil-filo-pastries\/","title":{"rendered":"Leek, cavolo nero and lentil filo pastries"},"content":{"rendered":"\n
Ingredients: (Serves 4) 2 tablespoons olive oil 1 leek, thinly sliced 4 cloves garlic, thinly sliced 6 sprigs thyme, leaves picked \u00bd bunch cavolo nero (or spinach) 12 pieces filo pastry \u00bc cup pine nuts, toasted 2\/3 cup cooked and cooled lentils \u00bc cup currants 1\/3 cup pitted kalamata olives 1 cup grated mozzarella 60g persian feta, crumbled 40g butter, melted Juice and zest of 1 lemon 1 cup Greek yoghurt Crushed chilli or chilli flakes, to serve (if desired)<\/p>\n\n\n\n
Method:<\/p>\n\n\n\n
\n
Preheat oven to 180C. Line a baking tray with baking paper.<\/li>\n\n\n\n
Heat olive oil in a wide based pan over high heat. Cook leek for 2-3 minutes or until softened. Add garlic, thyme and cavolo nero. Cook, stirring often, for a further 2-3 minutes or until cavolo nero is tender. Add a splash of water or cover with a lid to assist even cooking if required.<\/li>\n\n\n\n
On a large board or tray, lay down two sheets of filo on top of each other. Spoon over \u00bc cavolo nero mixture, \u00bc of the pinenuts, lenils, currants, olive, mozzarella and feta. Spread the ingredients out to cover the whole square of pastry. Top with one more sheet of filo. Scrunch the square shape gently into a skinny rectangle by bringing in the top and bottom of the pastry to the middle. Twist this skinny rectangle around on itself to make a rough circle. Brush with melted butter. Repeat with remaining ingredients to make four pastries total.<\/li>\n\n\n\n
Transfer to lined baking tray and bake pastries for 15-20 minutes or until golden brown.<\/li>\n\n\n\n
Meanwhile, make a lemon yoghurt sauce. Add yoghurt, lemon juice and zest to a small bowl. Season with a pinch of salt and stir to combine.<\/li>\n\n\n\n
Serve pastries with a dollop of lemon yoghurt sauce and chilli.<\/li>\n<\/ol>\n\n\n\n<\/figure>\n","protected":false},"excerpt":{"rendered":"
Ingredients: (Serves 4)2 tablespoons olive oil1 leek, thinly sliced4 cloves garlic, thinly sliced6 sprigs thyme, leaves picked\u00bd bunch cavolo nero (or spinach)12 pieces filo pastry\u00bc cup pine nuts, toasted2\/3 cup cooked and cooled lentils\u00bc cup currants1\/3 cup pitted kalamata olives1 cup grated mozzarella60g persian feta, crumbled40g butter, meltedJuice and zest of 1 lemon1 cup Greek […]<\/p>\n","protected":false},"author":19,"featured_media":106689,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[166,5682],"tags":[],"geo_market":[],"class_list":["post-130180","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-lifestyle","category-on-the-menu"],"acf":[],"yoast_head":"\n
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