Step 1

Blend all the ingredients in a food processor until they form a ball. Remove from the bowl, pat it and smooth it out, cover with plastic wrap and let it rest in the fridge for about 1 hour.

Step 2

Preheat your oven to 180 deg c and line a baking tray with baking paper.

Step 3

Saute the leeks in 2 tbsp of olive oil in a medium-sized saucepan and allow to soften and cook for 8-10 mins. Remove and set aside and allow to cool completely.

Step 4

Roll the pastry out in a large round shape enough to cover a 22cm lightly oiled baking dish – approx—2cm thick.

Step 5

Combine the cooked leeks, ricotta, feta, herbs, eggs and pepper.

Step 6

Scoop the cheese and leek mixture into the rolled pastry allowing for a few cms around the edges. Fold the edges over the mix, creating a rustic effect.

Step 7

Brush with egg wash (a little beaten egg with water) and cook for 40-45 mins until browned. Allow cooling for 10-15 mins before cooling and serving.