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Potato & leek pie


  • Preheat oven to 190°C. 
  • Cook the potatoes in plenty of boiling water for 3-4 mins. Drain and set aside.
  • Then heat a knob of butter in a large heavy-bottomed pot and gently saute the leeks until soft. Add the garlic and 2 tbsp each parsley and basil with seasonings and mix well.
  • Melt the remaining butter.
  • Gently line a springform cake tin with 6-7 pastry sheets, generously brushing each one with butter and overlapping the edges over the sides. Then layer the leeks, potatoes and cheese in the cake tin with seasonings and a little parsley and basil. Fold the pastry over on top and brush with melted butter. Then cover loosely with kitchen foil and cook in the oven for about 30-35 mins.
  • Mix together the cream, egg yolks and remaining chopped herbs.
  • When ready, emove the pie from the oven, make a hole in the centre and gradually pour in the cream mixture, spreading the hole with a fork as you do so.
  • Then lightly butter the remaining filo, cut into strips and arrange loosely on top of the pie. Lightly brush all over with melted butter, turn the heat down to 180°C and cook for about another 30 mins until the top is crispy.
  • Allow to cool before unmoulding and serve with a simple green salad on the side.


  • 5-6 medium potatoes, peeled & finely sliced
  • 2 large knobs butter
  • 3-4 medium leeks, washed well & finely sliced
  • 2 garlic cloves, crushed (optional)
  • 4-5 tbsp each freshly chopped parsley & basil
  • freshly ground salt & pepper
  • 10 filo pastry sheets
  • 150-200 gm grated tasty cheese
  • 1 cup cream
  • 2 egg yolks

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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