Potato Pie with Leeks and Feta Cheese
Discover the comforting elegance of Potato Pie with Leeks and Feta Cheese, a savory delight that combines creamy potatoes, caramelized leeks, and tangy feta in a flaky shortcrust pastry shell. This hearty yet refined dish is infused with warming notes of nutmeg and accented by a rich custard made from eggs and heavy cream. Perfectly golden and irresistibly aromatic, this pie is as versatile as it is delicious—ideal for brunch, a casual dinner, or even a picnic centerpiece. With just 25 minutes of prep time and a balance of satisfying textures, this recipe is perfect for showcasing seasonal leeks and makes six generous servings that pair wonderfully with a crisp side salad.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams Potatoes
- 2 stalks Leeks
- 150 grams Feta Cheese
- 300 grams Shortcrust Pastry
- 2 tablespoons Olive Oil
- 1 tablespoon Butter
- 2 large Eggs
- 100 milliliters Heavy Cream
- 0.25 teaspoons Nutmeg
- 0.5 teaspoons Salt
- 0.25 teaspoons Black Pepper
Instructions
Preheat the oven to 180°C (350°F).
Peel and dice the potatoes into small cubes. Place them in a pot of salted water and bring to a boil. Cook for 10-12 minutes, or until just tender. Drain and set aside to cool slightly.
While the potatoes are cooking, clean and slice the leeks into thin rounds. Heat the olive oil and butter in a large skillet over medium heat. Add the leeks and sauté until soft and slightly caramelized, about 8-10 minutes. Remove from heat and let cool.
In a mixing bowl, whisk the eggs and heavy cream together. Add the nutmeg, salt, and black pepper, and whisk until combined.
Roll out the shortcrust pastry on a lightly floured surface to fit a 9-inch (23 cm) tart or pie pan. Gently press the pastry into the pan, trimming any excess from the edges. Prick the base of the pastry with a fork.
Evenly distribute the boiled potatoes and sautéed leeks over the pastry base. Crumble the feta cheese over the top.
Pour the egg and cream mixture over the filling, ensuring it is evenly distributed.
Place the pie in the preheated oven and bake for 35-40 minutes, or until the filling is set and the top is golden brown.
Remove the pie from the oven and let it cool for 10 minutes before slicing and serving.
Serve warm or at room temperature with a side salad or steamed vegetables for a complete meal.
Nutrition Facts
Calories |
3007 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 176.0 g | 226% | |
| Saturated Fat | 84.2 g | 421% | |
| Polyunsaturated Fat | 3.9 g | ||
| Cholesterol | 638 mg | 213% | |
| Sodium | 4125 mg | 179% | |
| Total Carbohydrate | 287.8 g | 105% | |
| Dietary Fiber | 20.3 g | 72% | |
| Total Sugars | 16.4 g | ||
| Protein | 67.1 g | 134% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 1045 mg | 80% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 3421 mg | 73% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
