Spinach, Leek & Cauliflower, Comté Cheese Filo Pie

Instructions

1. Preheat oven to 170C Fan
2. On medium heat, add a glug of olive oil in a saucepan and sauté the spinach until wilted.  Drain any excess water and set it aside.
3. Line a springform cake tin with baking paper
4. Place the cauliflower florets and leeks on a lined oven tray, drizzle with olive oil, season with salt and pepper and roast until golden and cooked through, set aside.
5. Make the Béchamel:  Add the cubed butter to a saucepan on medium-high heat and melt, whisk in the flour.
6. Turn the heat down to medium and slowly add the milk a little at a time, whisking continuously until all incorporated and smooth.
7. Cook, often whisking for about 7 minutes , until thickened slightly.  Remove from the heat and stir in the garlic, mustard, cheese and salt until the cheese is melted.
8. Keep the filo sheets under a damp tea towel, so they don’t dry out.  Combine the melted butter and 1.5 tbsp oil set aside in a bowl.
9. One at a time, brush the filo with the butter mixture and drape it onto the tin, buttered side up, pushing it down gently to fit.
10. Continue this with the remaining filo sheets rotating them slightly so the sheets drape at different angles.
11. Spoon half the béchamel sauce into the base and top with the roasted cauliflower, leeks and sautéed spinach, then spoon over the remaining sauce and scrunch up the overhanging filo sheets keeping the centre of the pie exposed
12. Brush the top of the filo border with the remaining butter mixture, transfer the tin to a baking tray and bake for 55 minutes
13. Remove from the oven and leave to settle for 15 minutes
14. Serve warm and enjoy!