Cheesy leek filo spiral with minted yoghurt

January 8, 2020
Cheesy leek filo spiral with minted yoghurt

Loaded with wow factor, this is a deceptively easy dish to make! Use 1 or 2 sheets of filo, according to your desired number of layers, but don’t use more than 2 sheets, as the filo will crack too much.

Recipe and styling by Sarah Dall

Photograph by Myburgh du Plessis

Cheesy leek filo spiral with minted yoghurt

Serves: 6 as a starter/snack
Total Time: 45 mins



  • 50g salted butter + 20g extra, melted
  • 250g leeks, washed and sliced
  • ½ tsp salt
  • 125g ricotta
  • 150g feta, crumbled
  • 2 tbsp chopped fresh parsley
  • salt and freshly ground black pepper, to taste
  • 1 – 2 sheets store-bought filo pastry, defrosted
  • 2 tbsp white sesame seeds

  • 250g double-cream plain/Greek yoghurt
  • handful fresh mint leaves
  • salt and freshly ground black pepper, to taste
  • zest of ½ lemon, to garnish
  • lemon halves, to serve



For the filo spiral, preheat the oven to 180°C. Line a baking sheet with baking paper. Set aside until needed.


Melt the 50g butter in a medium saucepan placed over low heat. Increase the heat to medium, add the sliced leeks and ½ tsp salt, and sauté until the vegetables are wilted, about 10 minutes. Add the ricotta, feta and parsley. Mix until well combined. Remove from heat and season to taste. Set aside until needed.


Place 1 or 2 sheets of filo pastry on a clean work surface. Working lengthways, brush the bottom half of the filo sheet/s with some of the 20g melted butter, then fold the pastry in half lengthways. Spoon the leek mixture down the folded side, about 5cm in from the fold, then carefully tuck the folded side of the pastry over the filling. Fold in the two pastry ends along the width of the pastry, and then continue rolling the filling lengthways into a cigar shape. Working from one end, roll the cigar into a large spiral shape. Transfer the spiral to the prepared baking sheet, seam side down.


Brush with the remaining melted butter then sprinkle with the sesame seeds. Bake in the preheated oven until golden brown, about 25 minutes. Remove from oven and transfer to a large serving platter. Set aside.


For the minted yoghurt, combine the yoghurt and mint leaves in a medium bowl. Season to taste and mix until well combined. Garnish with the lemon zest.


Serve the cheesy leek filo spiral warm, with the minted yoghurt alongside, for spreading, and the lemon halves on the side, for squeezing.

Send this to a friend