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Easy Cheesy Potato Leek Pie
At a Glance
- Prep
- 20 minutes
- Cook
- 45 minutes
- Yield
- 1 savory potato leek pie, about 8 servings
Categories
- Main Course
Cuisine
- British
Difficulty
- Easy
Dietary
- Nut-free
- Vegetarian
Allergens
- Contains or may contain: Milk
- Eggs
- Possible Milk — check ingredient labels
- Possible Eggs — check ingredient labels
Servings & Nutrition
Original recipe serves 8. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
Budget-friendly featuring a flaky puff pastry crust, generously loaded with sliced potatoes, creamy cheese and spinach.
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Ingredients
- 2 pounds of gold potatoes, sliced thin
- 2 leeks, very thinly sliced (white and light green parts only)
- 4 tablespoons of butter
- 1 shallot, thinly sliced
- 3 cloves of minced garlic
- 1 cup of fresh spinach
- 1/2 cup of Cheddar cheese, shredded
- 1 teaspoon of Italian seasoning
- 1/2 cup of milk or heavy cream
- 1/2 6 oz package of cream cheese (or ricotta)
- 2 puff pastry sheets
- salt and pepper, to taste
- 1 egg beaten to brush on pastry top
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Instructions
Sauté leeks, garlic and shallot in butter until golden
Add spinach and potatoes - cover to soften
In a mixing bowl, whisk together milk and cream cheese. Add seasoning.
Pour over leeks, shallot, spinach and potatoes. Toss until well coated.
Preheat oven to 350F
Line the bottom of the pan with 1 sheet of puff pastry. Stretch the pastry to reach up the sides to the top.
Pour the filling mixture over the bottom crust and spread evenly.
Sprinkle cheddar cheese over the top.
Open out the second pastry sheet and lay the pastry on top of the pie filling, tucking the edges into the sides.
Brush the top with egg and make a few slits in the pastry so the steam can escape.
Bake for 45 minutes until puffed up and golden brown.
Let cool for a few minutes - then dig in!
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