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