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 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.