HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconFeta, Leek And Kale Pie (v)
topBanner
Feta, Leek and Kale Pie (v)

Feta, Leek and Kale Pie (v)

with Mushrooms and a Crispy Panko Topping

Read more

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 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.

Allergens:CeleryMilkCereals 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
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

1 pack(s)

Potato

1 unit(s)

Leek

1 punnet(s)

Closed Cup Mushrooms

½ bunch(es)

Thyme

½ pot(s)

Vegetable Stock Powder

(ContainsCelery)

1 pot(s)

Creme Fraiche

(ContainsMilk)

1 bag(s)

Kale

30 grams

Panko Breadcrumbs

(ContainsCereals containing gluten)

1 block(s)

Feta Cheese

(ContainsMilk)

Not included in your delivery

100 milliliter(s)

Water

1 tbsp

Olive Oil

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2519 kJ
Energy (kcal)602 kcal
Fat39.0 g
of which saturates19.0 g
Carbohydrate55 g
of which sugars8.0 g
Protein19 g
Salt2.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Cutting board
Knife
Peeler
Saucepan
Strainer
Frying Pan
Spoon
Mixing Bowl
Bowl
Oven dish
Instructionsarrow up iconarrow up icon
download icondownload icon
1

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 chop into 1cm thick slices. Trim the root and the dark green leafy part from the leek. Halve lengthways then thinly slice widthways. Thinly slice the mushrooms. Pick the thyme leaves from their stalks (discard the stalks)

2

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.

3

Put a splash of oil in a frying pan on medium heat. Throw in the leek. Cook until soft, 5 mins. Add the mushrooms and thyme along with a pinch of salt and a grind of black pepper. Stir together and cook for another 7 mins.

4

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 kale 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.

5

Meanwhile, mix the panko breadcrumbs with the olive oil (amount specified in the ingredient list) in a mixing bowl. Crumble in the feta cheese and stir well.

6

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!

7

Now you have dished up your meal, take a moment to reflect and feel proud of what you have made. Make sure you take to time to congratulate yourself before the first bite. Enjoy!