Step 1 Spray a medium non-stick frying pan with olive oil and set over medium heat. Add leek to pan; cook, stirring occasionally, for 5 minutes, or until soft. Add garlic to pan; cook for 1 more minute. Transfer leek mixture to a large bowl; set aside to cool.
Step 2 Bring a large saucepan of water to the boil. Add broccoli florets and cook for 2–3 minutes, or until just tender. Refresh florets under cold running water; drain well and chop finely. Squeeze excess water from spinach. Add spinach to leek bowl with broccoli, rice, dill, lemon zest, salmon, egg and sour cream; stir to combine well.
Step 3 Preheat oven to 180°C. Spray a 16cm x 26cm baking tin lightly with olive oil. Layer 3 of the pastry sheets in a stack, lightly spraying oil between sheets. Lay stack in prepared tin, leaving excess to overhang sides. Spoon salmon mixture onto pastry stack in tin, pressing down with the back of a spoon and smoothing surface.
Step 4 Spray remaining 2 filo sheets lightly with olive oil. Fold each sheet in half horizontally and lay on top of salmon mixture. Trim long sides of pastry, then fold or roll in edges to seal. Use a sharp knife to score an even diamond pattern in top of pastry.
Step 5 Bake for 20–25 minutes, or until pastry is crisp and golden. Serve warm pie with salad greens or steamed green beans.