Kale, Spinach and Feta Pie

Name: Kale, Spinach and Feta Pie
Total time: 4500 s
Yield: Serves 4 servings
Cuisine: British
Ingredients: 6 sheets filo pastry; 1/4 cup melted unsalted butter; 2 leeks, washed and finely sliced; 1 tbsp olive oil; 1 small bunch kale or cavolo nero, washed, trimmed and finely shredded; 200 g baby spinach leaves; Generous pinch of ground black pepper; Zest of 1 lemon; 1 small bunch of parsley, chopped; 6 free range eggs; 80 g feta cheese; Small handful of pine nuts

Santy Coy @chefsantycoy

Gold Coast, Australia

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Ingredients

1 hour 15 minutes

Serves 4 servings

6 sheetsfilo pastry
1/4 cupmelted unsalted butter
2leeks, washed and finely sliced
1 tbspolive oil
1small bunch kale or cavolo nero, washed, trimmed and finely shredded
200 gbaby spinach leaves
Generous pinch of ground black pepper
Zest of 1 lemon
1small bunch of parsley, chopped
6free range eggs
80 gfeta cheese
Small handful of pine nuts

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Steps

1 hour 15 minutes

1

Preheat oven to 180ºC
2

Grease a 9 inches pie dish. Place the filo pastry on a clean work surface. Brush 1 filo sheet with a little unsalted butter. Fold in half crossways. Place in the dish, allowing it to overhang. Repeat with remaining filo and butter, turning and overlapping each sheet slightly to line the dish completely. Set aside.
3

Sauté leeks in the oil in a large pan until softened. Add shredded kale and cook through for 5 minutes until just soft and wilted.
4

Add baby spinach leaves. You may need to add this in two lots and cook through until just wilted.
5

Season with black pepper and add lemon zest and parsley.
6

Spoon kale and spinach mixture into prepared pie dish with filo.
7

Break the eggs into a bowl and whisk lightly until combined.
8

Pour the eggs over the greens and gently incorporate through the green mixture.
9

Crumble the feta and sprinkle pine nuts over the top.
10

Bake for 40 - 45 minutes or until firm to touch and golden.
11

Remove from the oven and rest for 5 minutes before serving.

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Cooksnaps

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Santy Coy @chefsantycoy

on October 29, 2021 08:23

Gold Coast, Australia

I’m a retired chef living in the beautiful Gold Coast, Australia, with a lifelong passion for cooking and baking. Even after hanging up my professional apron, I continue to find joy in my kitchen — creating pastries, Asian-inspired dishes, and fine dining plates right at home. For me, food isn’t just about eating; it’s about creativity, comfort, and sharing love through every bite.🇬🇧 Cookpad UK Ambassador!