Crispy Artichoke, Leek and White Bean Pie with Lemon Goat Cheese Cream

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Lightly grease a small round or rectangular baking dish with a little of the melted butter.

2. 2

   Heat the olive oil in a large skillet over medium heat. Add the leek and cook for 5 minutes until tender. Stir in the garlic and cook for 30 seconds more.

3. 3

   Add the chopped artichokes, cooked white beans, dried thyme, half of the salt, black pepper, half of the lemon zest, and 1 tablespoon of lemon juice. Cook for 3 to 4 minutes, lightly mashing some of the beans so the filling becomes creamier. Remove from the heat and let cool for 5 minutes.

4. 4

   In a bowl, mix the soft goat cheese with the Greek yogurt, remaining lemon juice, remaining lemon zest, chives, and the rest of the salt until smooth.

5. 5

   Lay 1 sheet of phyllo dough in the baking dish and brush it with melted butter. Repeat with 5 more sheets, turning them slightly to fully cover the base and sides. Sprinkle half of the breadcrumbs over the bottom to absorb moisture.

6. 6

   Spread the leek, artichoke, and white bean filling over the pastry. Fold the overhanging edges inward. Top with the remaining 2 phyllo sheets, gently scrunching them on the surface and brushing with the rest of the butter. Sprinkle the remaining breadcrumbs on top.

7. 7

   Bake for 30 minutes at 200 °C / 400 °F, or until the phyllo is deeply golden and crisp.

8. 8

   Let the pie rest for 10 minutes before slicing. Serve each portion with a generous spoonful of the lemon goat cheese cream on top or on the side.