Feta, Leek and Kale Pie Q3
with a Crispy Panko 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
½ bunch(es)
Thyme
100 grams
Feta Cheese
1 unit(s)
Baking Potato
30 grams
Panko Breadcrumbs
150 grams
Closed Cup Mushrooms
100 grams
Creme Fraiche
100 grams
Chopped Kale
½ sachet(s)
Vegetable Stock Powder
grams
Potatoes
Not included in your delivery
1 tbsp
Olive Oil
100 milliliter(s)
Water
Nutrition Values
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 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).
Add the potato to your pan of boiling water. Cook for 8-10 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. Add the leek. Cook, stirring, until soft, 5 mins. Add the mushrooms and thyme along with a pinch of salt and pepper. Stir and cook for another 7 mins.
Once the mushrooms have softened pour in the water (see ingredients for amount). Add the vegetable stock powder, bring to the boil and stir to dissolve. Add the creme fraiche. Turn the heat down and simmer for 3-5 mins. Stir in the kale a handful at the time. Continue to simmer gently until the liquid has reduced by a third and the kale has wilted, 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 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 a pinch of 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!
