potato and feta pie

Potato and feta pie and soup jammiejammieblog.wordpress.comGreat way to use up left over boiled potatoes: a pie inspired by Jamie Oliver’s potato pizza. We even had some left over feta: delicious in a salad on a sunny Sunday, but who wants salad when the temperature drops ten degrees and it starts hailing again? I made some vegetable soup with it for extra warmth, but in good weather the pie would work well with a salad, or cut into small snack-size bites. Would you like some extra carbs with that?!

 potato and feta pie

(serves three, more as a snack)

ingredients

puff pastry, rolled out
Potato and feta pie and soup jammiejammieblog.wordpress.com

4 medium boiled potatoes, unpeeled new ones for preference

100 gr feta cheese

5 black olives, drained and halved

olive oil

thyme and/or rosemary

salt and pepper

method

Line a heavy oven tray with baking parchment. (If the pastry is the kind that comes with its own paper backing, carefully loosen it and put the paper on the tray.) Heat the oven to 200 degrees C.

Secret to a crunchy pie: use a pastry brush to paint a very thin layer of olive oil on the pastry and put it oil side down on the baking parchment. No pastry brush? Use your fingers, but be very sparing with the oil.

Using a sharp knife, score a line 2 cm from the edge of the pastry all round the base.

Slice the potatoes thinly and put on the pastry inside the scored edge. Crumble over the feta and add olives, herbs and salt and pepper. Drizzle with a little more olive oil.

Bake for about 15 minutes.

Eat hot, warm or cold.

Want to serve it with vegetable soup? Chop 2 medium potatoes, an onion, a leek, the trunk of a broccoli or a cauliflower, a stick or two of celery and some parsley stalks. Sweat with a clove of garlic and a pinch of garam masala in a little olive oil for ten minutes. Cover with boiling water and simmer for atleast an hour, or two if you can. Add a stock cube and a handful of parsley, and blend to the desired consistency. Taste for seasoning and serve.

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About Marijn Moltzer

Writer based in Amsterdam, the Netherlands

One comment

  1. Pingback: almond and basil pesto | JammieJammieBlog

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