Filo Pastry Feta Cake

Ingredients

• 2 stalks leeks
• 3 cloves garlic
• 300 g arugula
• 2 tbsp olive oil
• Salt
• Pepper (freshly ground)
• 1 tbsp freshly chopped dill
• 200 g feta
• 60 g pine nuts
• 4 filo pastry sheets
• 50 g melted butter
• butter (for the molds)

Instructions

1. 1.

   Preheat the oven to 180°C (350°F) with top and bottom heat.

2. 2.

   Clean, wash, and slice the leeks into thin rings. Peel and finely chop the garlic. Wash, dry, and roughly chop the arugula. Heat the oil in a pan and sauté the leeks and garlic for about 3 minutes while stirring. Add the arugula, season with salt, pepper, and dill, remove from heat, and let cool slightly. Then crumble in the feta and mix in the pine nuts.

3. 3.

   Take the filo pastry out of its wrapper, spray it lightly with water, cover with a damp cloth, and let rest for about 30 minutes so it softens. Butter four small molds. Line each mold with a sheet of filo, brushing with butter. Spoon the filling onto each sheet and fold the edges toward the center. Brush again with a little butter. Bake in the preheated oven for 15–20 minutes until golden brown. Remove, loosen from the molds, cut into pieces, and serve.