Chef of the Month: Maddie Leach

MADDIE´S DELICIOUS VEGETABLE PIE
English text

Maddie´s delicious vegetable pie with leek, cabbage and spinach 
– for 4

Pie filling
1 large leek, sliced (use white and green parts) 
1/2 spetskål, chopped roughly 
2 cloves garlic, minced 
Olive oil, 3 tablespoons 
1 tablespoon dried herbs (anything you like, 
I used Herbs of Provence and oregano) 
2 cups fresh mushrooms, sliced 
2 cups chopped fresh spinach 
I00gr feta cheese 
1 egg 
Beaten Lemon juice, ½ a lemon 

Salt and pepper 

Parmesan cheese for topping 



Pastry

100gr butter 
1 tsp smoked paprika 
1/3 cup milk 
1 cup flour 
1 tsp baking powder 

Pinch of salt

Do this:

Heat a couple of generous spoonfuls of olive oil in a deep frypan, add the chopped leek and cook for 5minutes. 

Add minced garlic and cook for another 2-3 minutes. Add cabbage and dried herbs, mix gently add place a lid on the frypan. Cook slowly until the cabbage is soft and sweet! 
Add the chopped spinach and mix through gently. 

Remove from the heat and let the spinach soften in the mixture. Set aside. 
In a separate frypan, gently fry the mushrooms 
with some salt and pepper. 

Set aside Then make the pastry: 
It should be very buttery and soft, 
so you might need to adjust the ratios. 
Note that the smoked paprika gives this 
pastry a lovely orange colour. 
Melt the butter in a medium sized pot. 

Add the smoked paprika and stir for a minute. 
Add the milk and stir. Remove from heat and add the flour, salt and baking powder (sift together if you prefer). 

Stir together with a knife so that it forms 
a soft ball in the pot. Tip the pastry straight 
into a pie dish and press it out with your hands. 

Place the pie dish in the refrigerator for 10 minutes. Heat the over to 190C degrees (or 375F). Then return to the pie filling: Put the leek, cabbage, spinach mix into a large bowl. 

Add the mushrooms. Squeeze half a lemon 
over the mixture. Crumble and add the feta. 
Beat the egg with salt and pepper and add to the mixture. 

Take the pie dish out of the fridge and tip the 
filling in, spread it evenly and press it 
down a little with the back of a spoon. 

Grate some parmesan over the filling, 
also grind some black pepper over the top. 
Bake for about 35 minutes. 
Remove and let cool for 5 minutes. 
Serve with sliced fresh cucumber in a 
dressing of cider vinegar, salt and pepper.