Greek · Dinner
Pork and Leek Pie
A hand-sized Greek phyllo pie filled with braised pork shoulder, softened leeks, fresh dill, and crumbled feta, wrapped in crisp phyllo layers brushed with butter and olive oil. Baked until the pastry shatters and the filling stays moist and tender.
$5
25 minsPrep
50 minsCook
75 minsTotal
MediumLevel
Nutrition per serving
604Calories
36.2gProtein
41.1gFat
20.8gCarbs
3.2gSugar
2.1gFiber
912mgSodium
223mgChol
17.4gSat Fat
680mgPotassium
220mgCalcium
2.8mgIron
1.2mcgVitamin B12
7mgVitamin C
low-carb
protein-rich
gluten-free-adaptable
herb-salt
hidden-gems
Instructions
1
Prep
Dice pork shoulder into small cubes, slice leek into thin half-moons, chop dill, mince garlic, and beat egg.
2
Sear
Heat olive oil in a skillet over medium-high heat and sear pork for 4–5 minutes, turning occasionally, until deeply browned.
3
Sweat
Lower heat to medium-low, add leek and garlic, and sweat for 6–8 minutes until leek turns translucent and soft.
4
Braise
Pour in chicken stock, cover, and braise over low heat for 15 minutes until pork is fork-tender and liquid reduces.
5
Cool and fill
Transfer mixture to a bowl, cool 10 minutes, then stir in dill, feta, salt, pepper, and egg until combined.
6
Wrap
Lay phyllo flat, brush with butter, stack sheets, spoon filling onto one end, fold into a tight triangle, and seal.
7
Bake
Place seam-side down on a baking tray, brush top with olive oil, and bake at 375°F (190°C) for 20–22 minutes until deep golden.
8
Rest
Let the pie sit on the tray for 5 minutes so filling settles and base firms.
9
Plate
Transfer the pie to a plate and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g400g pork shoulder
- 200g200g leek
- 90g90g phyllo dough (4 sheets)
- 2 tbsp2 tbsp fresh dill
- 56g56g feta
- 2 tbsp2 tbsp olive oil, plus extra for brushing
- 2 tbsp2 tbsp butter, melted
- 2 clove2 clove garlic
- 60ml60ml chicken stock
- salt, to taste
- black pepper, to taste
