• Preheat oven to 220°C/200°C fan-forced. • Cut potato into bite-sized chunks. • Place potato and diced bacon in a baking dish. Drizzle with olive oil and season with pepper. Toss to coat, then roast until tender and golden, 20-25 minutes. • Meanwhile, thinly slice leek. Roughly chop parsley.

• When the potato and bacon have 5 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook leek and parsley, stirring, until softened, 3-4 minutes. • Add Aussie spice blend and the plain flour and cook until fragrant, 1 minute. • Add the water and cook, stirring, until slightly reduced, 1-2 minutes.

• Lightly crush the roasted potato with a fork, then pour leek sauce over potato and bacon. Crumble over feta (see ingredients). • In a small microwave-safe bowl, add the butter. Microwave in 10 second bursts until melted. • Lightly scrunch each sheet of filo pastry and place on top of potato mixture to completely cover. Brush melted butter over to coat. • Bake pie until pastry is golden, 15-20 minutes. • While the pie is baking, place broccoli florets on a lined oven tray. Drizzle with olive oil and season with salt. Toss to combine, then roast until tender, 10-15 minutes.

• Divide bacon, feta and potato pie between plates. • Serve with roasted broccoli florets. Enjoy!