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Ultimate Cheesy Potato & Leek Filo Pie
Ultimate Cheesy Potato & Leek Filo Pie

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!

Due to recent weather, you may see a few more potatoes in your meal kit this week! Sizes are a bit smaller right now, so our team picks enough to match your recipe. Big or small, you’ll always have the right amount for dinner.

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

2

Garlic

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

1 packet

Thickened Cream

(Contains: Milk;)

1

Lemon

1 packet

Mixed Salad Leaves

1 packet

Fetta Cubes

(Contains: Milk;)

Not included in your delivery

1 drizzle

olive oil

20 g

butter

(Contains: Milk;)

1 tsp

flour

(Contains: Gluten; May be present: Wheat.)

¼ cup

water

Nutritional Values

Calories1200 kcal
Energy (kJ)5040 kJ
Fat46.3 g
of which saturates23.2 g
Carbohydrate157 g
of which sugars12.5 g
Dietary Fibre9 g
Protein37.7 g
Sodium2480 mg
The average adult daily energy intake is 8700 kJ

Utensils

Large Non-Stick Pan
Baking Dish
Large Pan

Cooking Steps

Cook the potato
1

• 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.

Get prepped
2

• 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.

Cook the filling
3

• 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 to taste.

Bake the pie
4

• 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. 

Toss the salad
5

• 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.

Finish & serve
6

• Divide cheesy potato and leek filo pie between 
plates. Serve with cherry tomato salad. Enjoy! 

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