Caramelised leek and pumpkin pie

  • 30 mins preparation
  • 1 hr 15 mins cooking
  • Serves 4
  • Print


Caramelised leek and pumpkin pie
  • 800 gram pumpkin, peeled, cut into 3cm pieces
  • 2 medium leeks, pale section only, halved, washed, sliced
  • 1 tablespoon vegetable oil
  • 1/3 cup chunky-style red capsicum dip
  • 1 large zucchini, thinly sliced
  • 8 sheets filo pastry
  • olive oil cooking spray
  • 150 gram piece brie cheese, thinly sliced
  • 2 teaspoon sesame seeds
  • mixed salad, to serve


Caramelised leek and pumpkin pie
  • 1
    Preheat oven to 200°C (180°C fan-forced). Place pumpkin, leek and oil in a roasting pan. Toss to coat. Bake for 30 minutes or until tender. Remove from oven. Add dip and zucchini. Stir to combine.
  • 2
    Reduce oven to 180°C (160°C fan-forced). Grease a 3cm-deep 25.5 x 6cm (base measurement) slice pan.
  • 3
    Place 1 sheet of the filo in prepared pan, letting edges overhang evenly over long sides. Spray pastry in pan (not overhanging pastry) with oil. Repeat layering with remaining filo and oil. Spoon pumpkin mixture into pan. Arrange brie slices over pumpkin mixture. Fold overlapping layers of filo alternately over filling, spraying each layer with oil. Sprinkle top with seeds. Bake for 45 minutes or until golden brown. Stand for 5 minutes. Lift pie from pan. Cut into pieces. Serve with salad.


Instead of brie, crumble 200g ricotta over mixture. Replace capsicum dip with rocket or basil pesto. You need 600g peeled pumpkin.

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