Leek & goat's cheese pie

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• ange

  29 January 2010

  ange rated this recipe

  

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• Jennifera

  31 January 2010

  Jennifera rated this recipe

  

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• Abs

  30 March 2010

  Abs rated this recipe

  

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• BBC GoodFood

  03 April 2010

  BBC GoodFood rated and commented on this recipe

  

  Mary Mc gives this a 5 stars

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• frolo743

  04 April 2010

  frolo743 commented on this recipe

  I'm soooooo pleased that the comments are back that i'm going to make this tomorrow ;-)

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• frolo743

  05 April 2010

  frolo743 commented on this recipe

  well - it was yummy. Devoured very quickly by all from 5-40+. I found the recipe needed no tweaking, I may add cooked chicken or mushrooms for variety when i make it for the 4th or 5th time.

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• Belkey

  06 April 2010

  Belkey rated and commented on this recipe

  

  Such a disappointment - was chewey and salty. Will not be doing again.

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• Janet

  17 April 2010

  Janet rated and commented on this recipe

  

  Delicious!

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• kim31260

  28 June 2010

  kim31260 rated and commented on this recipe

  

  Great recipe, no need to add salt if your butter is salted. Works with soft and hard goat's cheese.

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• sheepmugs

  14 September 2010

  sheepmugs rated and commented on this recipe

  

  I've made this a few times and it's absolutely delicious! Always goes down well...

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• greekabroad

  29 November 2010

  greekabroad commented on this recipe

  what temperature should the oven be at please?

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• greekabroad

  29 November 2010

  greekabroad commented on this recipe

  apologies just spotted it was at the beginning, many thanks for recipe

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• Jill

  06 December 2010

  Jill commented on this recipe

  Do you need to wilt the spinach before mixing in? Worried will make the pie go soggy if not? Thanks

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• Jayne

  22 January 2011

  Jayne commented on this recipe

  I make this recipe loads but add mushrooms, change the goats cheese for Mozzarella & have even added chicken for a non veggie dish

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• Sam

  12 April 2011

  Sam rated and commented on this recipe

  

  Brilliant, easy and very tasty. It's not too heavy because of the filo pastry. I added some peas and served it with some mash. Will definitely be doing this again.

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• Res-eeps

  27 June 2011

  Res-eeps rated and commented on this recipe

  

  Gorgeous! And you can mix and match with this one -- the key is to have some gutsy fried-off base flavours and a protein-y bit. Filo pastry is so versatile and rather less guilt-laden than puff, rough and shortcrust, but you <do> need to get to grips with it -- I'm not sure I would ever have managed to make it work for me were it not for numerous Good Food recipes hammering home the necessary layering, which seems so alien after the stodgy British pastries! With this basic recipe, awesome in its own right, you have a lot of scope for international flavours (look to spanakopita, chakshuka, Thai prawns, Italian Mozzarella and sundried tomatoes -- almost anything!) but you still get a gorgeous pie at the end of it!

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• Whyscott

  05 October 2011

  Whyscott rated and commented on this recipe

  

  I made this for dinner last night. It was lovely. The only thing that I changed was that I grated the goat's cheese. Will make again but have been asked to include some meat in it. (men)

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• chilealan

  12 November 2011

  chilealan commented on this recipe

  Made with Feta and it was great. Also to answer a question above I added the hot Leek mix to the spinich which just wilted it enough.

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• Busymumof5

  17 November 2011

  Busymumof5 rated and commented on this recipe

  

  I like to improvise where necessary so I changed this recipe a little but still, fantastic results ;) My children loved it.

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• drewsuse

  28 November 2011

  drewsuse rated and commented on this recipe

  

  Really yummy, easy to make too.

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http://www.bbcgoodfood.com/recipes/260609/

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Ingredients

• 2 onions , halved and sliced
• 50g butter , melted, plus extra for frying
• 250g leeks , sliced
• 500g hard goat's cheese (I like Ribblesdale or Ribblesdale blue), cut into dice
• 250g young leaf spinach , chopped
• 12 sheets of filo pastry

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Difficulty and servings

Serves 6

Preparation and cooking times

Prep 15 mins

Cook 45 mins

Vegetarian

Ingredients

• 2 onions , halved and sliced
• 50g butter , melted, plus extra for frying
• 250g leeks , sliced
• 500g hard goat's cheese (I like Ribblesdale or Ribblesdale blue), cut into dice
• 250g young leaf spinach , chopped
• 12 sheets of filo pastry

PER SERVING

499 kcalories, protein 24.9g, carbohydrate 21.3g, fat 35.3 g, saturated fat 21.3g, fibre 2.4g, salt 2.41 g

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