Ultimate Fetta, 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 light cooking 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 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 the melted butter over to coat.
• Bake pie, until golden, 15-20 minutes.

• Just before serving, combine gourmet leaf mix, 
snacking tomatoes, a squeeze of lemon juice and a 
drizzle of olive oil in a medium bowl. Season  
to taste.