HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCreamy Feta Pie
Creamy Feta Pie

Creamy Feta Pie

with Leek and Mushroom

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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.

Allergens:CelerySulphitesMilkCereals containing Gluten

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 conflict 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.

Preparation Time30 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)


1 unit(s)


1 unit(s)

Celery Stick


1 punnet(s)

Closed Cup Mushrooms

½ bunch(es)


½ unit(s)

Vegetable Stock Pot

(ContainsCelery, Sulphites)

1 pot(s)

Double Cream


½ bag(s)

Kale and Rainbow Chard Mix

30 grams

Panko Breadcrumbs

(ContainsCereals containing Gluten)

1 block(s)

Feta Cheese


Not included in your delivery

100 milliliter(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3042 kJ
Energy (kcal)727 kcal
Fat50.0 g
of which saturates33.0 g
Carbohydrate53 g
of which sugars9.0 g
Protein19 g
Salt3.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Frying Pan
Oven dish
Instructionsarrow up iconarrow up icon
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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!