Leek, Ham & Asparagus Pie

2 sheets fillo (filo) pastry
150g cooked gammon (leftovers work well or you can substitute bacon)
1 medium onion, chopped
3 large mushrooms, sliced or chopped
1 leek, cleaned and chopped
6 asparagus spears, cut into 1" pieces
3 tbsps crème fraîche, or sour cream
100g low fat cream cheese
2 tsps olive oil

1. Heat a pan and add 1 tsp olive oil. Add the veg and cook gently. Add a little water if it looks too dry, but the mushrooms should provide some moisture.
2. Cut up the gammon into bite size pieces. Add to pan when the veg is cooked.
3. Add the crème fraîche (or sour cream) and the cream cheese and stir until combined. Do not overheat at this point. Set aside to cool a little.
4. Line a flan tin with one sheet of fillo pastry, allowing it to hang over the side of the tin, and brush with the remaining olive oil. Place the other sheet of pastry on top - if using a round tin, rotate the second sheet so you have an 8 pointed arrangement.
5. Put the filling into the pastry and cover over with the overhanging pastry.
6. Place the flan tin on a baking sheet and bake at 200ºC for about 30 minutes, or until the pastry is golden.

Serving Size: Makes 4 main meal servings or 8 light meal servings

Number of Servings: 4

Recipe submitted by SparkPeople user TWINNYGRAN.