Creamy Potato & Leek Filo Pie
with Feta & Apple Salad
- Milk
- Gluten
- May contain traces of allergens
- Almond
- Traces of Brazil Nut
- Traces of Cashew
- Hazelnut
- Pecan
- Traces of Pine Nut
- Macadamia
- Traces of Walnut
Scrunch and crunch, it’s music to our ears (and tastebuds!) and it can only mean one thing - a delicious warm pie is coming your way. Creamy potato and leek are being cooked together with some feta to create a mouth-watering filling. Slice it up and get munching and crunching. *The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!*
Ingredients
2
potato
1
leek
½
apple
½
lemon
1 sachet
Garlic & Herb Seasoning
½ bottle
cream
(Contains: Milk)
1 bag
baby spinach leaves
½ packet
Cow's Milk Feta
(Contains: Milk May be present: Almond, Brazil Nut, Cashew, Hazelnut, Pecan, Pine Nut, Macadamia, Walnut)
1 packet
filo pastry
(Contains: Gluten)
1 bag
Mixed Salad Leaves
2 clove
garlic
Not included in your delivery
olive oil
20 g
butter
(Contains: Milk)
1 tsp
plain flour
(Contains: Gluten)
Nutrition
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Boil the kettle. • Peel and cut potato into bite-sized chunks. Half-fill a medium 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 and apple (see ingredients). Finely chop garlic. Zest lemon to get a pinch, then slice into wedges. • To a small heatproof 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 cream (see ingredients), baby spinach leaves, cooked potato, lemon zest, a squeeze of lemon juice and a splash of water. Stir to combine and season to taste.
• Transfer filling to a baking dish and crumble over feta. • Lightly scrunch each sheet of filo pastry 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, apple, 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 apple salad. Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The creamy potato and leek filling with feta was enjoyed by most reviewers, with the filo pastry topping adding a satisfying crunch; a few found the flavour a little strong or salty.
- Ease of prep: Simple and easy to follow, with the filo pastry being more approachable than expected for first-timers.
- Suggestions: Mashing the potato before adding it to the filling works well and gives a smoother texture; consider adding bacon or chicken if you'd like to include some protein. One reviewer suggested adding nuts to the side salad for extra interest.
- Next-day meals: One reviewer noted the pie stretched across two nights' dinners, making it a great option for leftovers.
