- 3 T olive oil, plus extra for brushing
- 2 leeks, finely chopped
- 4 cloves garlic, finely chopped
- 1½ t thyme
- ½ lemon, zested
- 1 t smoked chilli flakes
- 1 sprig rosemary
- 8 pork sausages
- 1½ cups tomato passata
- sea salt and freshly ground pepper, to taste
- 8 sheets phyllo pastry, thawed
Preheat the oven to 180°C. Heat the oil in an ovenproof frying pan.
Gently fry the leeks until soft, then add the garlic, thyme, lemon zest, chilli flakes and rosemary and cook for 1 minute.
Remove the sausage meat from the casings. Break the meat into pieces and add to the leeks. Gently fry until golden brown. Add the passata and simmer for 10 minutes. Season to taste and remove the mixture from the pan.
Layer 6 sheets of phyllo pastry in the pan, then spoon in the sausage mixture.
Crumple up the remaining pastry and place on top. Brush with olive oil and bake for 20 minutes until golden brown and crispy.
Cook's note: Don’t expect any leftovers with this recipe!