Creamy Potato, Leek & Feta Filo Pie

• Meanwhile, thinly slice cucumber into rounds. 
• Finely chop garlic. 
• Zest lemon to get a pinch, then slice into wedges.
• To a small microwave-safe bowl, add half 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 the remaining butter and a drizzle of olive oil. 
• Cook sliced 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), the water, baby 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, then crumble cow's milk feta over top.
• 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, in a medium bowl, combine mixed salad leaves, cucumber, flaked almonds, a squeeze of lemon juice and a drizzle of olive oil. Season to taste.