Preheat the oven at 170°C, with extra heat on the top and bottom oven elements. Boil the potatoes and cut the onion in thin slices. In a frying pan, saute the onion and leek. Add a little salt and 1 tbsp sugar. Mush the potatoes, add salt, pecorino, pine cone seeds, pesto, basil leaves and olive oil. Add the onion and leek to the saucepan, 1 egg, salt (if necessary) and pepper, and stir the stuffing. Fold the stuffing in the KANAKI Filo Pastry Gourmet with olive oil.
Join 2 sheets, spread the stuffing, twist the pie and place it in the baking pan. Repeat the procedure until the sheets in the package are used up and the baking pan is full. Sprinkle with olive oil and bake for 25 min. Sprinkle the remaining cheese and pine cone seeds, and bake for another 15 min.