Creamy Feta Pie
with Leek and Mushroom
Today's recipe owes something to the delicious Greek spinach-and-feta pies known as 'spanakopita' but we've given it a British twist. Instead of spinach we're using leek, chard and kale and a hotpot-style potato topping has replaced the filo pastry. It's an Anglo-Hellenic hybrid! We hope you enjoy it as much as we did.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1
Potato
1
Leek
1
Celery Stick
(Contains Celery)
1
Closed Cup Mushrooms
½
Thyme
½
Vegetable Stock Pot
(Contains Celery, Sulphites)
1
Double Cream
(Contains Milk)
½
Kale and Rainbow Chard Mix
30
Panko Breadcrumbs
(Contains Cereals containing gluten)
1
Feta Cheese
(Contains Milk)
Not included in your delivery
100
Water
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C and put a large saucepan of water with a good pinch of salt on to boil. Peel the potato and cut into 1cm thick slices. Remove the root and dark green tops from the leek, cut in half lengthways and thinly slice into half moons. Cut the celery lengthways into 1cm wide strips then chop into 1cm pieces. Slice the mushrooms. Pick the thyme leaves from their stalks (discard the stalks).
Add the potato to your pan of boiling water. Cook for 10 mins. TIP: The potato is cooked when you can easily slip a knife through. Be careful - you don't want the potato slices to break up too much! Once cooked, gently drain your potato slices in a colander.
Put a splash of oil in a frying pan on medium heat. Throw in the leek and celery. Cook for 5 mins. Add the mushrooms and thyme along with a pinch of salt and a grind of black pepper. Cook for another 7 mins.
Once the mushrooms have softened pour in the water (amount specified in the ingredient list). Add the vegetable stock pot, bring to the boil and stir to dissolve. Add the double cream. Turn the heat to low and simmer for 3-5 mins. Add the rainbow chard and kale mix and stir to wilt the leaves. Continue to simmer gently until the liquid has reduced by a third, another 5 mins. Take the pan off the heat.
Mix the panko breadcrumbs with a splash of oil in a bowl. Crumble in the feta cheese and mix well.
Once cooked, pour the veggie mixture into an ovenproof dish. Lay your potato slices on top, then sprinkle over the feta crumb and season with black pepper. Pop onto the top shelf of your oven and bake until the top is browned, 10 mins. Once your pie is ready, remove it from the oven and serve in bowls. Enjoy!
