Creamy Potato Filo Pie
with Feta & Apple Salad
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 sachet
Garlic & Herb Seasoning
1
apple
1
Red Onion
1 packet
Cow's Milk Feta
(Contains: Milk; May be present: Cashew, Pine nut)
1 packet
Filo Pastry
(Contains: Gluten, Wheat; )
1 packet
baby leaves
1 packet
Cream
(Contains: Milk; )
1 packet
Mixed Salad Leaves
2 packet
Potato
1
Carrot
1
Lemon
Nutrition Values
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 onion and apple (see ingredients). Grate the carrot. 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 onion, 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 longlife 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, carrot, 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!
