Easy Cheesy Potato Leek Pie
Budget-friendly featuring a flaky puff pastry crust, generously loaded with sliced potatoes, creamy cheese and spinach.
- Total Time: 1 hour 5 minutes
Ingredients
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- 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
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!
- Prep Time: 20
- Cook Time: 45
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