Leek and feta pie recipe
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- Serves 1
- 15 mins to prepare and 45 mins to cook
- 1005 calories / serving
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
Each serving contains
- Energy
- 4185kJ 1005.0kcal
- Fat
- 64g
- Saturates
- 34g
- Salt
- 3.1g
- Sugars
- 9g
of the Reference intake
Carbohydrate 69.7gProtein 33.5gFibre 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
