Potato and leek pie

Potato and leek pie is a comforting dish featuring tender leeks, hearty potatoes, and creamy feta cheese encased in a flaky pastry crust. This savory pie is perfect for both casual meals and special occasions.

17 Feb 2026
Cook time 35 min
Prep time 50 min

Ingredients:

2 cups all-purpose white wheat flour
1/2 cup butter
1 egg
1 tbsp water
1 leek
1 potato
1/2 cup feta cheese
2 garlic cloves
2 tsp olive oil

Potato and leek pie is a savory and comforting dish that combines the mild, subtle flavor of leeks with the heartiness of potatoes and the creamy tang of feta cheese. This recipe is perfect for a hearty meal, whether it's a casual family dinner or a special occasion.

Instructions:

1. Prepare the Pastry:
- In a large mixing bowl, combine the flour and butter. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse breadcrumbs.
- Beat the egg and incorporate into the flour mixture. Add the water and mix until the dough starts to come together.
- Turn the dough out onto a lightly floured surface and knead gently into a smooth ball. Wrap in plastic wrap and place in the refrigerator for at least 30 minutes.

2. Prepare the Filling:
- Preheat the oven to 375°F (190°C).
- Heat the olive oil in a large skillet over medium heat. Add the minced garlic and slices of leek, sautéing until they are tender and fragrant, about 5-7 minutes.
- Add the diced potato to the skillet and cook until the potato is soft, about 10-12 minutes. Stir occasionally to prevent sticking.
- Remove from heat and fold in the crumbled feta cheese. Stir until well combined and set aside.

3. Assemble the Pie:
- On a lightly floured surface, roll out the chilled dough into a circle large enough to fit your pie dish (approximately 9 inches in diameter). Carefully transfer the dough to the pie dish, pressing it into the bottom and sides. Trim any excess dough.
- Pour the leek and potato filling into the prepared crust, spreading it evenly.

4. Bake the Pie:
- Place the pie in the preheated oven and bake for about 30-35 minutes, or until the crust is golden and the filling is heated through.
- Remove from the oven and let cool slightly before serving.

5. Serve:
- Slice the potato and leek pie and serve warm. Enjoy your delicious, homemade pie!

Enjoy your homemade potato and leek pie, a dish that is sure to please with its crispy crust and flavorful filling. Perfect as a standalone meal or paired with a fresh green salad, this pie is a delightful addition to any table.

Potato and leek pie FAQ:

What is the baking time for the potato and leek pie?

The potato and leek pie should be baked in a preheated oven at 375°F (190°C) for about 30-35 minutes, or until the crust is golden and the filling is heated through.

How can I tell when the potatoes are done in the filling?

The diced potatoes should be cooked until they are soft, which typically takes about 10-12 minutes when sautéed. You can check for doneness by piercing them with a fork; they should be tender.

Can I substitute the feta cheese in this pie?

Yes, you can substitute the feta cheese with other cheeses such as ricotta or goat cheese for a different flavor. Just ensure that the substitute cheese melts well.

What is the best way to store leftovers of the potato and leek pie?

Leftover potato and leek pie can be stored in the refrigerator for up to 3 days. Make sure to cover it tightly or place it in an airtight container to maintain its freshness.

What size pie dish is recommended for this recipe?

A 9-inch diameter pie dish is recommended for this potato and leek pie to ensure the filling fits properly and the crust cooks evenly.

Cooking Tips:

- Ensure the butter is cold before mixing it with the flour for the crust. This helps in creating a flaky texture.

- When slicing the leeks, make sure to clean them thoroughly as they can often have dirt trapped between the layers.

- Cook the potatoes until they are just tender. Overcooking can make them mushy and alter the texture of the pie.

- Add a touch of milk or cream to the filling if you prefer a creamier consistency.

- If you do not have feta cheese, you can substitute with another crumbly cheese like goat cheese or ricotta.

- To prevent a soggy bottom crust, you can pre-bake (blind bake) the crust before adding the filling.

- Allow the pie to cool slightly before slicing, as this helps to set the filling and makes for cleaner slices.

Nutrition Facts

4 Servings
Calories 590kcal
Protein 16g
Carbohydrates 66g
Fiber 3.78g
Sugar 2.53g
Fat 33g

Potato and leek pie