09 November 2013,07:03 by

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Serves :

Preparation Time :
20 minutes

Cooking Time :
45 minutes

Preparation Method :

  • Grease 22cm round ovenproof pie dish (1 litre/4 cup capacity).
  • Cut potatoes into 2cm pieces. Boil, steam or microwave potatoes until tender; drain, rinse.
  • Heat butter in pan, add leek, garlic and seeds, cook, stirring, until leek is soft.
  • Add spinach, cook, stirring, about 3 minutes or until liquid is evaporated.
  • Stir in potatoes, cheese and coriander; mix well.
  • Layer 2 sheets of pastry together, brushing each with a little of the extra but-ter.
  • Fold layered sheets in half length-ways, place in prepared dish with edges overhanging.
  • Repeat with remaining pastry and extra butter, overlapping strips around dish until covered.
  • Spoon potato mixture into dish, fold overhanging edges back over filling and gather in centre.
  • Brush all over with extra butter, bake in moderate oven about 30 minutes or until browned and hot.



  • 500 grams new potatoes, peeled
  • 50 grams butter
  • 350 grams leek, sliced
  • 1 clove garlic, crushed
  • ½ teaspoon cumin seeds
  • 250 grams packet frozen spinach, thawed, well drained
  • 100 grams feta cheese, crumbled
  • 1 tablespoon chopped fresh coriander
  • 8 sheets filo pastry
  • 50 grams butter, melted, extra

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