Ultimate Cheesy Potato & Leek Filo Pie

Name: Ultimate Cheesy Potato & Leek Filo Pie with Cherry Tomato Salad
Total time: 40 min
Yield: 2
Cuisine: ModOz
Ingredients: olive oil; 3 Potato; 1 Leek; 1 packet Snacking Tomatoes; 2 clove Garlic; ½ Lemon; 1 sachet Garlic & Herb Seasoning; 1 packet Thickened Cream; 1 packet Parmesan Cheese; 1 packet Baby Spinach Leaves; 1 packet Fetta Cubes; ½ Filo Pastry; 1 packet Mixed Salad Leaves; 20 g butter; 1 tsp plain flour; ¼ cup water

with Cherry Tomato Salad

Get up to $200 off!

We've worked our magic and made a fancier veg option for you fancy folk. This creamy potato and leek pie has two types of cheese swirled within (Parmesan and fetta) and is topped with a scrunch of filo pastry. Delish!

Tags:

Veggie

Allergens:

Milk

•Gluten

•Wheat

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time40 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

Potato

Leek

1 packet

Snacking Tomatoes

2 clove

Garlic

Lemon

1 sachet

Garlic & Herb Seasoning

1 packet

Thickened Cream

(Contains: Milk;)

1 packet

Parmesan Cheese

(Contains: Milk;)

1 packet

Baby Spinach Leaves

1 packet

Fetta Cubes

(Contains: Milk;)

Filo Pastry

(Contains: Gluten, Wheat;)

1 packet

Mixed Salad Leaves

Not included in your delivery

olive oil

20 g

butter

(Contains: Milk;)

1 tsp

plain flour

(Contains: Gluten, Wheat;)

¼ cup

water

Nutritional Values

Energy (kJ)3524 kJ

Calories842 kcal

Fat41.8 g

of which saturates22.6 g

Carbohydrate85.8 g

of which sugars13.1 g

Dietary Fibre12.8 g

Protein33.4 g

Sodium1469 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Pan

•Large Non-Stick Pan

•Baking Dish

Cooking Steps

• Preheat oven to 220°C/200°C fan-forced. Boil the kettle. • Cut potato into bite-sized chunks. Half-fill a large saucepan with boiling water. • Cook potato in the boiling water until easily pierced with a fork, 10-12 minutes. Drain and return potato to the saucepan.

• Meanwhile, thinly slice leek. Halve snacking tomatoes. • Finely chop garlic. Zest lemon to get a pinch, then slice into wedges. • To a small heatproof bowl, add the butter and microwave for 10 second bursts until melted.

• When the potato has 5 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook leek, stirring, until softened, 4-5 minutes. • Add garlic, garlic & herb seasoning and the plain flour and cook until fragrant, 1 minute. • Remove from heat, then add thickened cream, the water, Parmesan cheese, baby spinach leaves, cooked potato, lemon zest, and a squeeze of lemon juice. Crumble in fetta cubes, stir to combine and season to taste.

• Transfer filling to a baking dish. • Lightly scrunch each sheet of filo pastry (see ingredients) and place on top of potato mixture to completely cover. Gently brush melted butter over to coat. • Bake pie until golden, 15-20 minutes.

• Just before serving, combine mixed salad leaves, snacking tomatoes a squeeze of lemon juice and a drizzle of olive oil in a medium bowl. Season to taste.