Quinoa is a tiny, round, lens-shaped seed, originally from the Andes, but now cultivated in the United States and China. Highly nutritious and with a delicious flavour, it is an excellent addition to the repertoire of grain cookery.
Fry the breadcrumbs and almonds in half the butter and a spoonful of olive oil. Put to one side. In half the remaining olive oil, sweat the leeks until soft, and stir in the garlic and mushrooms. When the mushrooms are almost cooked, stir in the tomatoes, olives, peppercorns and herbs. Melt the remaining butter, and mix with the remaining olive oil. Brush the sheets of filo pastry with it, and layer them on top of each other, scattering a little almond and breadcrumb mixture between each layer. Leaving a
© 1995 Frances Bissell. All rights reserved.