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Leek and feta pie recipe
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Keep your eyes on the pie with this simple recipe for an individual leek and feta pie. Tinned chickpeas add some bulk and texture to this vegetarian-friendly solo dinner. See method
Ingredients
- ½ tsp butter
- 1 small leek, thinly sliced
- 100g baby spinach
- ½ 30g pack mint, finely chopped
- 210g tin chickpeas, drained and rinsed
- ½ small lemon, juiced
- 50g reduced-fat salad cheese, crumbled
- 375g pack ready-rolled lighter puff pastry, cut into 4 rectangles
- 1 egg yolk, lightly beaten
- 100g frozen garden peas
If you don't have any leeks, try using spring or white onions instead
Each serving contains
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Energy
4185kj
1005kcal
50%
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Fat
64g
91%
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Saturates
34g
169%
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Sugars
9g
10%
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Salt
3.1g
52%
of the reference intake
Carbohydrate 69.7g
Protein 33.5g
Fibre 14.5g
Method
- Preheat the oven to gas 5, 190°C, fan 170°C.
- Melt the butter in a frying pan over a medium heat. Add the leek and fry for 5 mins, stirring occasionally until softened. Add the spinach and mint and cook for 2-3 mins until wilted, then stir through the chickpeas, lemon juice, feta and seasoning. Spoon into a small, ovenproof dish.
- Unroll the puff pastry and cut a rectangle the size of the ovenproof dish. Use the pastry to top the pie.
- Score a cross for a steam hole into the middle of the pie and brush with the egg to glaze. Bake for 30 mins until the pastry is golden and risen.
- Meanwhile, bring a pan of salted water to the boil and cook the peas for 5 mins. Serve the pie alongside the peas.
Leftovers: Cut the leftover puff pastry into rectangles, layer between baking parchment and freeze for individual portions of pastry to use at a later date.
See Pie Recipes