Ultimate Cheesy Potato & Leek Filo Pie
with Cherry Tomato Salad
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.
Ingredients
3
Potato
1
Leek
1 packet
Snacking Tomatoes
2 clove
Garlic
½
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;)
½
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
Utensils
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.
• Divide creamy potato and leek filo pie between plates. • Serve with cherry tomato salad. Enjoy!
