Ultimate Cheesy Potato & Leek Filo Pie

• Meanwhile, thinly slice leek. 
• Halve snacking tomatoes.
• Finely chop garlic. 
• Zest lemon to get a pinch, then slice 
into wedges.
• To a small microwave-safe bowl, add the 
butter and microwave in 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 with salt and pepper.

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