Crispy Leek Sweet Potato Torte
Make the perfect lunch with a crispy phyllo leek and sweet potato torte that will impress the most picky eater!
silicone mat or parchment paper
Silicone brush or spray oil
(green part only)
sweet potatoes cubed
diced black olives
Violife feta cubed
(or other shredded vegan cheese)
salt & black pepper
Prepare the filling
Cut the green part of the leeks and thinly slice.
Heat up a frying pan on medium heat and add 1 Tbsp of oil.
When hot, add the leeks and stir to coat evenly.
After a few minutes, add the balsamic vinegar and stir, then the soy sauce and stir again.
Cover and simmer for another 8-10 minutes. Uncover and let the moisture from the lid go into the pan and evaporate. Taste and season. Set aside.
Cut the Violife feta cheese into small cubes.
Peel and cube the sweet potatoes.
Quickly blanch them in salted water to tenderize but not overcook. Quickly drain and set aside.
In a large bowl add olive oil, minced garlic, salt and pepper, olives, cooked leeks and sweet potato and mix well.
Get your workspace ready
Cut a piece of plastic film the size of the phyllo dough.
Take a clean towel and damp with.
Have a lined baking sheet ready and the bowl with the filling next to it.
Fill a small cup with olive oil and have a brush next to it or use spraying oil.
Preheat the oven to 360 F
Assemble the torte
On a clean surface, open the phyllo package and plastic bag and remove the dough.
Open the sheets and quickly cover them with plastic film and a damp towel.
If you are making individual tortes, take half of the sheets and cut in half. Cover the rest again.
Place one square down and quickly brush a little oil, then place another sheet at a different angle and brush again. Keep rotation the next square to form a circle of edges until you have 5 sheets.
Place several tablespoons of the filling in the middle. Dot with Violife feta cheese and push down into the filling.
Quickly fold the edges as you go around to make a rustic torte. Place on the baking sheet.
Repeat for the other 3 tortes and keep the remaining phyllo covered at all times.
Bake for 15-20 minutes. Keep an eye on it during the last 5 minutes to make sure it doesn't overbake. Phyllo cooks very quickly.
Let it cook down for a few minutes and serve immediately.
Serve with a green salad, as an appetizer (if you make it smaller).
You can use just about any vegetables as a filling.
If you don't have Violife feta, you can use another vegan cheese of your liking.
dairy-free, Leek torte, Phyllo dough
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how it was!