2 leeks, sliced thinly
1 onion, very finely chopped
2 tbsp mixed herbs
750g/1lb 10oz potatoes, thinly sliced
salt and pepper
6 sheets filo pastry
50g/2oz cheese, grated
Serves 6 as part of a main meal
Preheat the oven to 180C/350F/Gas 4.
Line a baking tray with baking parchment.
Melt 60g/2oz of butter in a pan over a medium heat and add the leeks and onions.
Fry gently for about five minutes until soft and translucent. Stir in the mixed herbs and the grated cheese and season. Then take off the heat and allow to cool.
Meanwhile, place the potato slices into a pan of cold water. Bring to the boil, then simmer for 2-3 minutes until just tender. Drain and rinse them in cold water.
Melt the remaining butter.
Spread out the filo, one sheet at a time. Divide the leek mixture and potatoes into six and place a portion of each at the end of the pastry, leaving a border.
Roll the pastry up, with the leeks inside, tucking the edges in and sealing with the melted butter as you go.
Place the parcel on the baking tray, with the seam on the bottom and brush with more of the melted butter.
Bake in the oven for 30-40 minutes until crisp and golden.