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Leek, Potato and Gruyere Filo Pie Recipe

This filo pie is fairly quick to make and ideal for a light lunch. 

Serves 4 Total Time  40 mins.


Get the ingredients here.

  • 300g new potatoes, miniature
  • 400g baby leeks, sliced
  • 2 cloves garlic, crushed
  • 3 tbsp olive oil
  • 2 eggs
  • 250ml crème fraîche
  • 1 tbsp thyme, fresh, chopped
  • 250g filo pastry
  • 50g butter, melted
  • 100g gruyere, grated
  • 4 x 12cm pie dish


  1. Preheat the oven for 170C/gas 3 and gather 4 individual 12cm pie dishes. Boil the potatoes for 8-10 minutes, drain and roughly chop.
  2. Saute the leeks and garlic in olive oil for 5-8 minutes until soft; take off the heat. Set aside.
  3. In a bowl mix the eggs, crème fraîche, gruyere and thyme with black pepper and a little salt. Add the cooked leeks and chopped potatoes.
  4. Unroll the stack of filo sheets (if you do this in advance, cover with a damp tea towel so they don’t dry out). Cut the stack into 4 and brush the top layers with melted butter, peel away and line each pie dish butter-side up.
  5. The filo should tumble over the edge in a rustic way. Continue to butter, offsetting the points, until you have three to four layers in each pie dish.
  6. Spoon the filling into each pie dish to the top, place on a baking tray and put in the oven for 15-17 minutes until the filo is dark golden-brown.
  7. Remove and allow to cool for 5-10 minutes. Serve in the dish or gently lift out onto a plate.
  8. A tomato, shallot and herb salad will work well as a side dish, complementing the nutty, sweet flavour of the cheese.

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