Potato Pie With Leeks And Feta Cheese Recipes

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POTATO PIE WITH LEEKS & GRUYERE



Potato Pie with Leeks & Gruyere image

A simple and tasty puff pastry potato pie recipe. Easy to make and a sure winner for the whole family.

Provided by Elle

Categories     Main Course

Time 1h5m

Number Of Ingredients 11

1 roll fresh puff pastry, (cut in half into two equal sized pieces (275 g - 320 g package))
1 egg, (for the egg wash)
600 g potatoes, (peeled and thinly sliced with mandoline)
1 large leek, (white and light green parts, sliced in half lengthwise, then thinly sliced)
1 small yellow onion, (finely chopped)
2 tablespoons extra virgin olive oil
2 teaspoons chopped fresh thyme leaves
a good grind of freshly ground black pepper
1 teaspoon sea salt
4 tablespoons crème fraîche
100 g freshly grated gruyere cheese

Steps:

  • Preheat the oven to 375°F / 190°C and line a baking sheet with parchment paper.
  • Place the sliced potatoes, leeks, and diced onion on baking sheet and toss with the olive oil, thyme, freshly ground black pepper, and salt. Spread into an even layer and roast in the middle of the oven for 20 to 25 minutes, gently flipping the mixture halfway through, until the potatoes, leeks, and onions are lightly caramelised and the potatoes are mostly cooked through.
  • Remove from the oven and transfer the potato-leek mixture to a large mixing bowl. Stir in the the crème fraîche until well combined. Season with a little more salt and pepper, to taste.
  • Line a second sheet pan with parchment paper. (Or rinse the same baking sheet to cool it back down to room temperature).
  • Increase the oven temperature to 400°F /200°C. In a small bowl, lightly beat the egg and set aside.
  • Cut the puff pastry roll in half, to create two equal sized rectangular pieces.
  • Set one half the puff pastry on the parchment lined sheet pan. Spread the potato-leek mixture evenly into a thick, even layer leaving a 1-1,5 cm border on all sides.
  • Sprinkle the grated cheese evenly over potato-leek filling.
  • Place the other pastry half on top of the filling, lining up the edges. Use a fork to seal and crimp the borders.
  • Brush the entire surface with egg wash and cut a couple slits in the top to release steam. Sprinkle lightly with salt and black pepper.
  • Transfer to the oven and bake at 400°F /200°C, rotating the pan halfway through, until it becomes a deep golden brown color, about 25 to 30 minutes. Let cool for 2-3 minutes before slicing into pieces for serving. Enjoy!

Nutrition Facts : Calories 713 kcal, ServingSize 1 serving

POTATO LEEK AND FETA PIE



Potato Leek and Feta Pie image

Potato Leek and Feta Pie is a simple vegetarian dish that combines an amazing filling of roasted potatoes, sautéed leeks, eggs, milk and feta; all housed within a simple pie crust. The taste is simply irresistible.

Provided by Edyta

Categories     Side Dish

Time 50m

Number Of Ingredients 12

1 lbs potatoes (8-10 small , peeled)
2 leeks (, white and green parts, chopped)
1 onion (, Spanish, chopped)
1 tablespoon fresh thyme (, chopped)
2 tablespoon fresh parsley (, chopped)
2 tablespoon olive oil
3 eggs (, beaten)
1 cup milk
1/2 cup sour cream
1/2 cup feta cheese (, crumbled (like Dodoni))
Salt and pepper
pie crust (store bought)

Steps:

  • If using pie crust, pre heat the oven to 450 F;
  • Spread the crust on your sprayed, baking dish (round 9.5 inch);
  • Bake it for 10 minutes;
  • Remove crust from the oven and let it cool completely;
  • Lower the oven temperature to 400F;
  • Peel and slice the potatoes, mix them with 1 tablespoon of olive oil, spread on a baking sheet and place in the oven together with the crust and roast for about 10 minutes.In the alternative place peeled and sliced potatoes in a saucepan with salty water and cook until almost fully cooked (depending on potatoes 10 minutes);
  • In a large saucepan heat up olive oil, add onions and cook for about 3-5 minutes;
  • Add chopped leeks, thyme and parsley and cook until leeks are soft (7-10 minutes);
  • Combine together milk, sour cream, eggs, feta cheese, salt and pepper and set aside;
  • Once potatoes are done, add to the bottom of the baking dish;
  • Season with salt and pepper;
  • Pour 1/3 of the milk, sour cream, egg, feta mixture on top of the potatoes;
  • Add leeks on top of the potatoes and spread evenly;
  • Pour the remaining milk, sour cream, egg and feta mixture on top of the leeks and spread evenly;
  • Place it in the 400F oven and bake for 25 minutes;
  • Remove from the oven and let cool slightly before serving.

Nutrition Facts : Calories 238 kcal, Carbohydrate 18 g, Protein 8 g, Fat 14 g, SaturatedFat 6 g, Cholesterol 106 mg, Sodium 218 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving

LEEK, CHEESE & POTATO PIE



Leek, cheese & potato pie image

Celebrate leeks with our cheesy leek and potato pie, topped with a lovely crumbly pastry lid. Serve with a watercress salad for a satisfying supper

Provided by Rosie Birkett

Categories     Dinner, Lunch, Main course, Supper

Time 1h45m

Yield Serves 4-6

Number Of Ingredients 17

500g (2 large) waxy potatoes
1 tbsp olive oil
1 bay leaf
1 tbsp butter
2 leeks , halved and cut into ½ cm thick slices
1 onion , chopped
grating of nutmeg
1 tsp Dijon mustard
1 tsp wholegrain mustard
20g parmesan or vegetarian alternative, grated
20g mature cheddar
250g melting cheese , like doux de montagne, ogleshield, or reblochon, sliced (use vegetarian if needed)
250g plain flour , plus extra for dusting
140g cold butter , plus extra for the dish
2 tsp vodka
2-4 tbsp iced water
1 egg , beaten, to glaze

Steps:

  • To make the pastry, sieve the flour into a large mixing bowl and add 1 tsp sea salt. Coarsely grate in the cold butter, then use your fingertips to work into the flour until it resembles breadcrumbs. Pour over the vodka and use a butter knife to mix it in, then pour over 2 tbsp cold water and stir again with the knife. If you need to, add a little more water until it comes together as a dough, about 1-2 tbsp. Lightly knead the pastry to a smooth dough in the bowl, dust lightly with flour and wrap in baking parchment. Rest for at least 30 mins.
  • Peel and cut the potatoes into 5mm- thick slices and put them in a lidded saucepan. Cover with cold water, add a generous pinch of salt, bring to the boil with the lid on, then lower to a simmer and cook for 8-10 mins until just tender. Drain and leave to steam-dry.
  • In a large non-stick frying pan, heat the olive oil, bay leaf and butter together over a medium heat, then add the leek and onion. Season well and add a good grating of nutmeg. Cook, stirring, for 8-10 mins, until softened. Add about 100ml water, and cook until most of it has evaporated. Discard the bay leaf and stir in both the mustards and parmesan. Set aside to cool. Butter and flour a 20cm round pie dish.
  • Roll ¾ of the pastry out on a lightly floured surface in a circle larger than the pie dish, then line the dish. Roll the rest into a large circle for the lid and chill both for 10 mins. Heat the oven to 200C/180C fan/gas 6.
  • Spoon a layer of the leek mixture into the lined dish, grate over some cheddar and top with a layer of potatoes and the melting cheese slices. Repeat the layering until you have filled the pie dish - press down to compact it.
  • Brush some of the egg around the edges, top with the pastry lid and crimp together. Egg wash the lid, scatter over some sea salt and cut two slits in the lid. Bake for 45-50 mins until golden.
  • Remove from the oven and allow to sit for 10 mins, then slice and serve with a watercress salad, if you like.

Nutrition Facts : Calories 450 calories, Fat 19 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 18 grams protein, Sodium 1.8 milligram of sodium

LEEK AND POTATO PIE



Leek and potato pie image

Indulge your loved ones with this cheesy, creamy and comforting leek and potato pie. It's a guaranteed crowd-pleaser and goes well with sausages

Provided by John Bourne

Categories     Dinner, Main course

Time 1h40m

Number Of Ingredients 6

3 medium potatoes (about 450g), peeled and thinly sliced
butter , for the dish
1 garlic clove , crushed
2 trimmed leeks (about 200g), halved and sliced
350g Cheddar cheese (we used HS Bourne), grated
500ml double cream

Steps:

  • Heat oven to 180C/160C fan/gas 4. Bring a pan of salted water to the boil and cook the potato slices for 3 mins. Drain and allow to cool.
  • Butter a shallow ovenproof dish and spread over the garlic. Layer the potatoes, leeks and cheese, season well, then pour over the cream. Cover with foil and bake for 1 hr.
  • Remove the foil and continue cooking for 20 mins or until the top is browned and the potatoes are cooked through. Leave to stand for 5 mins before serving.

Nutrition Facts : Calories 531 calories, Fat 48 grams fat, SaturatedFat 30 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 12 grams protein, Sodium 0.5 milligram of sodium

POTATO, LEEK, AND FETA TART



Potato, Leek, and Feta Tart image

Potato, Leek, and Feta Tart Recipe

Provided by Kate Merker

Time 1h20m

Number Of Ingredients 8

1 tablespoon olive oil
2 leeks (white and light green parts), cut into half-moons
2 small zucchini, cut into half-moons
kosher salt and black pepper
0.5 cup crumbled Feta (about 2 ounces)
2 tablespoons chopped fresh dill
2 Red Bliss potatoes (8 ounces), thinly sliced
1 store-bought 9-inch piecrust

Steps:

  • Heat oven to 375º F. Heat the oil in a large skillet over medium heat. Add the leeks, zucchini, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until just tender, 4 to 5 minutes. Stir in the Feta and dill. Add the potatoes and toss to combine.
  • On a piece of parchment paper, roll the piecrust to a 12-inch diameter. Slide the paper onto a baking sheet. Spoon the potato mixture onto the piecrust, leaving a 2-inch border. Fold the edge of the piecrust over the edge of the potato mixture. Bake (covering with foil if the crust gets too dark) until the piecrust is golden brown and the potatoes are tender, 50 to 60 minutes.

Nutrition Facts : Calories 396 kcal, Carbohydrate 44 g, Cholesterol 27 mg, Protein 7 g, SaturatedFat 9 g, Sodium 668 mg, Fat 22 g, UnsaturatedFat 0 g

POTATO PIE WITH LEEKS AND FETA CHEESE



Potato Pie With Leeks and Feta Cheese image

This pie, with its potato crust, hails from a Serbian food magazine, says Medena at www.cafechocolada.blogspot.com/ . A lovely pic of said pie sitting pretty on a springform bottom utterly had me hooked. Now I actually hope we have cold weather until I get home so I can fully appreciate this pie. Thinking this should be very adaptable for whatever cheeses one could have on hand - nice inexpensive way to use up bits.

Provided by Busters friend

Categories     Potato

Time 1h

Yield 8 serving(s)

Number Of Ingredients 13

1 potato, medium sized
1 cup flour
5 tablespoons butter, melted (and cooled a bit)
2 teaspoons baking powder
1/2 leek, chopped
1/2 teaspoon sea salt
1/4 teaspoon black pepper
5 -6 potatoes, medium sized
1/2 leek, chopped
1/2 cup sour cream
3 eggs
1/2 cup feta cheese (crumbled or cubed)
1/4 teaspoon sea salt

Steps:

  • First wash, and cook potatoes with their skin. Peel, and mash one immediately, and let the rest (for the filling) cool down.
  • Preheat oven to 390°F
  • In a bowl with mashed potato, add margarine, flour, baking powder, salt, and pepper, and knead with hands to get a smooth dough. Add half of chopped up leek, knead it in, then transfer the dough to a medium sized spring form pan, spread it around to cover pan bottom with it.
  • Peel and slice the remaining potatoes, or chop them up, and place them on top of the dough, along with half of chopped up leek. Sprinkle with 1/4 t sea salt and pepper.
  • Mix eggs with sour cream, add a pinch of salt, and feta cheese. Pour this over the potatoes, and place the pie in the oven. Bake for about 40 minutes, depending on the oven.
  • Cool a little, then remove the spring form, and serve. Best if eaten right away, as most potato dishes.

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GREEK LEEK AND FETA CHEESE PIE RECIPE | AKIS PETRETZIKIS
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GARDEN PIE – LEEK AND POTATO - TWIGG STUDIOS
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  • This pastry can be made by hand or in a food processor, To make in a food processor add the flour, grated cheddar, and butter and salt, and pulse until it resembles bread crumbs then add the yolks and pulse again, if you need more liquid add some of the egg white or some ice cold water until you get a soft dough. form into a disk and wrap in plastic wrap and chill in the fridge for 30 minutes to an hour.To make by hand, rub butter and grated cheddar into the flour and salt, then add the yolks and mix until a soft dough. if needed add some of the egg white or ice water. (about 1 tbsp depending on the size of your yolks) once you have a soft dough mix into a ball then flatten and cover and chill for 30 minutes to one hour.Then its ready to be rolled out for the pie
  • Heat a large saute pan and add the butter and onions, leeks and thyme and a good pinch of salt.Allow to slowly cook, until soft and just starting to turn golden. It should take around 30 minutes. (i added the chopped wild garlic at this point too but that is my adaptation)Add the potatoes and a generous grinding of pepper, stir to combine then add the stock.Allow to simmer until potatoes are soft and the liquid has evaporated. remove from the heat.
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POTATO PIE WITH LEEKS AND FETA CHEESE RECIPE
Peel and slice the remaining potatoes, or chop them up, and place them on top of the dough, along with half of chopped up leek. Sprinkle with 1/4 t sea salt and pepper. Mix eggs with sour cream, add a pinch of salt, and feta cheese. Pour this over the potatoes, and place the pie in the oven. Bake for about 40 minutes, depending on the oven.
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