My veg box came with this season’s staples: cabbage and leeks. So I thought I would make a pie. I was looking for filo dough and little Tesco’s didn’t have any so I got some puff pastry. Inside is cabbage, leeks, feta, mustard, caraway seeds, dried spinach flakes, and Aleppo pepper. I think this would also be nice with potatoes or crumbled smoked tofu if non-dairy/dairy feta doesn’t float your boat. It was easy and lovely way to use cabbage and leeks. Here is what I did.

Thinly slice half a small white cabbage and two leeks. Add cabbage, leeks, salt, pepper, some caraway seeds, and Aleppo pepper and sauté in a large pan with olive oil. If it gets too dry and sticky, add a bit of water. Let this cook away for about 20 mins or so until everything is soft and tender. Take it off the heat and add a tablespoon of mustard (grainy or Dijon, whatever you like) and spinach flakes. Let cool completely and add your cheese or crumbled smoked tofu or boiled cubed potatoes.

Unroll your pastry and cut it in half if you want two pies or leave it as one big pie. Scoop a bunch of the filling in the centre and pinch the edges up to seal, and make some little air vents. Bake at 220c/425f for 20-25 mins or until golden brown.