Creamy Veggie Pie
with Rainbow Chard and Feta Crumb Topping
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 do.
Ingredients
1 unit(s)
Leek
150 milliliter(s)
Double Cream
100 grams
Feta Cheese
1 unit(s)
Baking Potato
100 grams
Kale and Rainbow Chard Mix
1 unit(s)
Celery Stick
30 grams
Panko Breadcrumbs
150 grams
Closed Cup Mushrooms
4 grams
Thyme
½ sachet(s)
Vegetable Stock Powder
grams
Potatoes
Not included in your delivery
1 tbsp
Olive Oil
100 milliliter(s)
Water
Instructions
Preheat your oven to 220°C and put a large saucepan of water with a good pinch of salt on to boil for the potato. Peel the potato and cut into 1cm thick slices. Remove the root and dark green top from the leek, halve lengthways and slice into thin 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 until soft, 5 mins. Add the mushrooms and thyme along with a pinch of salt and a grind of pepper. Stir together and cook for another 7 mins.
Once the mushrooms have softened pour in the water (see ingredients for amount). Add the 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.
Meanwhile, mix the panko breadcrumbs with the olive oil (see ingredients for amount) in a mixing bowl. Crumble in the feta cheese and stir 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 on 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!
