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!
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.
1 packet
Thickened Cream
(Contains: Milk;)
1 packet
Snacking Tomatoes
1 packet
Parmesan Cheese
(Contains: Milk;)
1 packet
Baby Spinach Leaves
1
Leek
3
Potato
1 packet
Filo Pastry
(Contains: Gluten, Wheat;)
1 sachet
Garlic & Herb Seasoning
2
Garlic
1
Lemon
1 packet
Mixed Salad Leaves
1 packet
Fetta Cubes
(Contains: Milk;)
1 drizzle
olive oil
20 g
butter
(Contains: Milk;)
1 tsp
flour
(Contains: Gluten; May be present: Wheat.)
¼ cup
water
• 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 over high heat
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 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.
• Divide cheesy potato and leek filo pie
between plates.
• Serve with cherry tomato salad. Enjoy!