You will need
250 g phyllo pastry (½ 500 g pack)
100 g butter, melted
2 T (30 ml) canola oil
Slice the leeks into fine rings and season with Garlic Pepper Seasoning.
In a medium size saucepan with lid, simmer the leeks with ½ cup (125 ml) of the fresh cream and 50 g of the cubed blue cheese. Stir now and then until soft, ±15 minutes.
Leave leeks to cool.
Mix the White Sauce Powder with a little of the milk in a large pyrex measuring jug.
Add the rest of the milk, remaining cream and the melted butter. Beat together with a wire whisk.
Beat in the eggs.
Carefully unroll the phyllo pastry. Brush the top sheet with the melted butter combined with the oil and drape over a deep 26 cm round ovenproof dish, leaving the pastry edges to hang over the sides. Turn the dish slightly clockwise.
Repeat with three more buttered sheets of pastry, turning every time. The points of the pastry will from a star all around the dish.
Push the phyllo sheets well down into the dish.
Adjust the oven rack to the middle position. Preheat the oven to 170°C.
Add ½ of the cooked leeks to the phyllo lined dish and level. Top with half of the remaining cheese.
Pour half of the egg mixture over the filling. ’Wikkel’ it to run into the leeks.
Repeat leek and cheese layers.
Pour over all the remaining egg mixture.
Fold the overhanging phyllo sheets back over the filling.
Drape the remaining buttered phyllo sheets in soft folds over the top of the pie.
Place in the oven.
Bake for 40 minutes. Turn off the oven and leave in the warm oven for another 10 minutes.
Serve warm or at room temperature.