Potato Pie

Cook Time 1 hour 20 minutes

Servings 6


2 x (375g) good-quality frozen puff pastry, thawed or 3 x square puff pastry sheets

3 medium potatoes, cooked and cut into 1cm rounds

1 tsp extra virgin olive oil

1 onion, sliced

½ tsp oregano

3 eggs plus 1 extra for egg washing

400g fresh ricotta

200g feta, crumbled

3 sprigs of dill and parsley, finely chopped

½ tsp nigella seeds

Salt & pepper


Preheat the oven to 190°C. Lightly grease a 26cm loose-bottomed tart tin.

Place potatoes into a pot of cold water and bring to a boil, then cook for 15-20 minutes or until cooked through.

Roll each 375g pastry sheet big enough to fit in the tin. Line the prepared tin with half of the pastry, trim the excess pastry, then prick the base with a fork and place on a tray. Cover with baking paper and add baking beads. Bake for 15-20 minutes then remove from the oven and discard baking beads and paper.

Heat the oil in a pan over medium heat, add the onion and cook for 3–4 minutes until softened. Stir in the dried oregano and a pinch of salt. Allow to cool slightly..

Place the ricotta, feta, herbs and 3 of the eggs in a large bowl and whisk together. Season with a small pinch of salt and pepper and fold in cooled onion and potato rounds.

Place the ricotta and potato mixture into the par cooked pastry shell. Cover with the remaining pastry and trim excess. Brush with egg wash and sprinkle over the nigella seeds.

Bake for 35-40 minutes on the lowest shelf of the oven, until the pie is golden.

Cool for at least 30 minutes before removing from the tin to serve.


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