Ingredients Grams True % 
Potatoes 1021  69.3
Blue cheese 127.6  8.7
Butter 168  11.4
Filo pastry -  -
Shallots 100  6.8
Parsley sprigs -  -
Tarragon sprigs -  -
Chervil sprigs -  -
Salt and pepper As Needed  -
Sour cream 56.7 3.8 



Bring a saucepan of water to a boil, add the potatoes, and simmer for 5 minutes. Drain, and set aside to cool. Crumble the cheese into a bowl.

Preheat the oven to 350°F (180°C). Melt the butter in a saucepan. Brush an 11in (28cm) tart pan with a little of the butter. Lay a damp dish towel on a work surface, and unroll the filo pastry sheets on to the towel. Potato and Blue Cheese Filo Pie

Using the pan as a guide, cut through the pastry sheets to leave a 3in (7.5cm) border around the pan. Reserve the trimmings. Cover the sheets and the pastry trimmings with a second damp towel. Potato and Blue Cheese Filo Pie

Put a filo sheet on a third damp dish towel and brush with butter, then press into the pan. Repeat with another sheet, putting it in the pan at a right angle to the first. Continue until half the filo is used.

Arrange half the potatoes in the pan, sprinkling with half the cheese, chopped shallots, herbs, salt, and pepper. Repeat, then pour in the sour cream.

Cover the pie with the remaining filo, buttering and layering as before. Cut a 3in (7.5cm) hole from the center, so the filling shows through. Scrunch up and arrange the filo trimmings on top. Bake for 45–55 minutes, until golden brown. Serve in wedges, with salad greens on the side.