Spinach, Leek & Cauliflower, Comté Cheese Filo Pie

by Zars Kitchen Admin
Spinach, Leek & Cauliflower, Comté Cheese Filo Pie

This pie turned out utterly, scrumptiously deeeelicious… Such a  fabulous, vegetarian party showstopper which would look STUNNING on your holiday table!! 

The idea is from OTK Shelf @ottolenghi… adapted a ‘Curried Cauliflower Cheese Filo Pie’ recipe… decided against the curry powder, added spinach, leeks, Comté Cheese, extra garlic and a hint of chilli.  The book described this one as ‘molten-hot-cheese-lava’… sooo true… Indulgent, creamy, decadent and oh so scrumptious!

A handful of ingredients…. spinach, leeks, garlic, cauliflower… then the usual white sauce ingredients of flour, butter, milk… some mustard, cheese, store bought filo pastry and thats about it!  

Spinach, Leek & Cauliflower, Comté Cheese Filo Pie

Spinach, Leek & Cauliflower, Comté Cheese Filo Pie

Serves: 8 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 2.9/5
( 11 voted )


  • Olive oil
  • 400g Spinach, fresh
  • 2 Leeks, sliced into thin rounds
  • 1 Garlic clove, crushed
  • 1 Cauliflower, trimmed, cut into florets
  • 100g Butter (50g cut into 3cm cubes, 50g melted)
  • 75g Plain flour
  • 675ml Milk
  • 1.5 tbsp Mustard
  • 150g Comté Cheese, grated
  • 6 Sheets filo pastry
  • Sea salt flakes and black pepper
  • Crushed red chilli flakes


  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!
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