Creamy Potato, Leek & Feta Filo Pie

Name: Creamy Potato, Leek & Feta Filo Pie with Cucumber & Almond Salad
Total time: 40 min
Yield: 2
Cuisine: Australian
Ingredients: 1 sachet Garlic & Herb Seasoning; 1 packet Leek; 1 packet Cow's Milk Feta; 1 packet Filo Pastry; 1 Cucumber; 1 packet baby leaves; 1 packet Cream; 1 packet Flaked Almonds; 1 packet Mixed Salad Leaves; 3 packet Potato; 1 Lemon; 2 Garlic; 1 drizzle olive oil; 40 g butter; 1 tsp plain flour; ¼ cup water

with Cucumber & Almond Salad

Get up to $175 off

Golden, crispy and oh-so-creamy! This filo pie wraps up the comforting flavours of potato and leek in delicate, flaky layers, with a hint of tangy feta in every bite. A fresh, crunchy salad is all you need to round out this superstar meal!

Tags:

Veggie

Allergens:

Milk

•Gluten

•Wheat

•Almond

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total40 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Garlic & Herb Seasoning

1 packet

Leek

1 packet

Cow's Milk Feta

(Contains: Milk; May be present: Cashew, Pine nut. )

1 packet

Filo Pastry

(Contains: Gluten, Wheat; )

Cucumber

1 packet

baby leaves

1 packet

Cream

(Contains: Milk; )

1 packet

Flaked Almonds

(Contains: Almond; )

1 packet

Mixed Salad Leaves

3 packet

Potato

Lemon

Garlic

Not included in your delivery

1 drizzle

olive oil

40 g

butter

(Contains: Milk; )

1 tsp

plain flour

(Contains: Gluten; May be present: Wheat. )

¼ cup

water

Nutrition Values

Calories1160 kcal

Energy (kJ)4870 kJ

Fat87.8 g

of which saturates54.2 g

Carbohydrate62.5 g

of which sugars13.5 g

Dietary Fibre6.9 g

Protein27.3 g

Cholesterol0 mg

Sodium1610 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Non-Stick Pan

•Baking Dish

•Stor kastrull

Cooking Steps

PDF

• Preheat oven to 220°C/200°C fan-forced. Boil the kettle.
• Cut potato into bite-sized chunks.
• Half-fill a large 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 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.