How to make
Prepare the filling for the filo pastry pie by boiling the kale leaves in salted water for 15 minutes.
Use only the tender part without the thick veins and stalks. Strain, let it cool and chop.
Clean the leek stalks and then weigh 5.6 oz (160 g), maybe a little more.
Chop the leeks and sauté them in the oil with a spoonful of butter and a little salt until soft.
In a bowl, lightly beat the eggs, add the cooked rice, the yogurt, the crumbled feta cheese, the chopped kale and the sautéed leeks along with the fat. Mix well.
If you used smaller eggs and the mixture is too thick, you can add another egg. Also, if the cheese is not very salty, you can add a little more of it. My feta cheese is salty and I only added 4.2 oz (120 g), since I don't want it to be the accent in this filo pastry pie anyway.
Spread out the filo pastry sheets and take two at a time, evenly placing the filling and rolling them up, then place them in a round greased baking pan, by forming a spiral.
The shaped twisted filo pastry pie is spread generously with butter and baked at 340°F (170°C) until it becomes pleasantly golden and crispy.
To soften slightly, after removing it from the oven, turn the baking pan over for 10-15 minutes. Personally, I turn it over only for a short time, so that the crusts still have a slight crunchiness on top.
My family's favorite filo pastry pie with leeks, rice and kale which I hope you like.
Bon appetit!
