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Leeks sweet potato phyllo torte

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!
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Entree
Cuisine European
Servings 4
Calories 576 kcal


  • Plastic film
  • Damp towel
  • Baking sheet
  • silicone mat or parchment paper
  • Silicone brush or spray oil



  • 1 package phyllo dough
  • 1/4 cup olive oil


  • 1 large leek (green part only)
  • 2 medium sweet potatoes cubed
  • 1/2 cup diced black olives
  • 3 Tbsp olive oil
  • 2 cloves garlic
  • 1/2 cup Violife feta cubed (or other shredded vegan cheese)
  • 2 Tbsp balsamic vinegar
  • 1 Tbsp soy sauce
  • Pinch salt & black pepper


Prepare the filling

  • Cut the green part of the leeks and thinly slice.
    Leeks white and green parts
  • 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.


Serving: 4gCalories: 576kcalCarbohydrates: 65gProtein: 9gFat: 31gSaturated Fat: 5gSodium: 805mgPotassium: 149mgFiber: 3gSugar: 2gVitamin A: 371IUVitamin C: 3mgCalcium: 32mgIron: 4mg
Keyword dairy-free, Leek torte, Phyllo dough
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