Phyllo pie with leeks and potatoes. A delicious appetizer and quick to do. I'm in love with phyllo dough, its versatility and crispiness: according to me with vegetables gives the best of itself. The result is a strudel but shaped bundle, crispy and tasty… You can of course stuff according to your tastes: Here you will find potatoes, leeks, provolone and the inevitable raisins and pine nuts.
Ingredients for 4 people:
- 12 sheets of phyllo dough
- 2 large potatoes
- 2 leeks
- 20 grams raisins
- 20 grams pine nuts
- 100 grams of provolone
- extra virgin olive oil, to taste
- salt and pepper, to taste
Wash, clean and cut into pieces about one centimeter potatoes and sliced not too thin leeks. Put olive oil in a frying pan, heat over low heat and add the potatoes and leeks, then the pine nuts and raisins. Season with salt and pepper and cook it all, gradually adding a little hot water, until the vegetables become soft, about 15-20 minutes. Preheat oven to 200 degrees static.
Cut into small pieces and add the provolone, fire off, with vegetables. Take a sheet of phyllo dough and brush with a little oil, use another and paint that too, and finally a third: put in the Middle a little stuffing and close forming a bundle: the Phyllo Dough, tight with your hands with a ' twist ', will be closed. Brush around the bundle with a little oil and follow the same procedure with the other three. Bake for about 10-12 minutes and then for 2 minutes in a convection oven, until the Phyllo Dough becomes crisp and Golden. Served piping hot.
THE PAIRING: a wine Trebbiano d'Abruzzo is our suggestion for this tasty dish. We chose the’Winery Tiberius, located between the Majella and Gran Sasso of Italy: a wine with intense floral aromas and fruity and dry taste.