Spicy Potato and Leek Filo Pie

Thaw the filo pastry at room temperature in its container for at least 1/2 hour.

Place sliced potatoes in a pot filled with water, bring to a boil and cook for 8–10 minutes. Drain and set aside.

Meanwhile, heat half the olive oil in a sauce pot. Sauté onion, leeks and chili for 2–3 minutes, until fragrant. Add paprika, bay leaf, rosemary and thyme. Stir well and cook for another minute.

Add coconut milk and stir to thoroughly mix. Turn off heat and set aside.

Preheat oven to 180°C (350°F) and line a pie tin with parchment paper.

Place 1 sheet of filo pastry on the pie tin, letting the sides overhanging the pie tin. Brush the filo sheet with some of the remaining olive oil and stick another sheet of filo pastry on top. Repeat the brushing and layering of filo sheets until all of them are used up.

Arrange the sliced, half-cooked potato in the pie tin. Drizzle with salt and sprinkle the chili flakes on top.
Pour the onion and leek mixture onto the potatoes and spread evenly.

Fold the overhanging filo sheets inwards, layer by layer, and brush them with olive oil to seal it. Brush the top of the pie as well.

Bake in the preheated oven for 20–25 minutes, or until filo pastry is golden brown. Let it cool slightly before serving.