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Squash, leek and walnut pie recipe
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telegraph.co.ukThis is based on a Greek pie – the Greeks are just kings when it comes to simple pies – but it’s a bit richer (I’ve used some cream, which wouldn’t be used there).
I like the two layers; they contrast in flavour and texture. You can replace some of the feta – only about a quarter – with crumbled blue cheese if you want to.
It’s one of the best pies I’ve made in ages.Prep time: 40 minutes | Cooking time: 1 hour 30 minutessix ⇢ Diana's top tip This doesn’t reheat perfectly – the pastry becomes soft – but that doesn’t stop me sticking it in the microwave for lunch the next day.
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