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Leek and feta pie recipe

54 ratings

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
Vegetarian

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