Name: Easy Cheesy Potato Leek Pie
Prep time: 20 min
Cook time: 45 min
Yield: 1 savory potato leek pie, about 8 servings
Cuisine: British
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

Easy Cheesy Potato Leek Pie

At a Glance

Prep: 20 minutes
Cook: 45 minutes
Servings: 1 savory potato leek pie, about 8 servings

Dietary

Nut-free
Vegetarian

Allergens

Contains or may contain: Milk
Eggs
Wheat.

Calories 536.8 per serving 4294 for selected servings

Fat 34.4g per serving 275g for selected servings

Sugar 3.4g per serving 27g for selected servings

Protein 9.4g per serving 75g for selected servings

Carbohydrates 41.1g per serving 329g for selected servings

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

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!