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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

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

If you don't have any leeks, try using spring or white onions instead

Each serving contains

Energy
4185kj
1005kcal 50%
Fat
64g 91%
Saturates
34g 169%
Sugars
9g 10%
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