Kale & Feta Pie
500 g pack kale
50 g pine nuts, toasted
200 g packs feta, crumbled
150 g cherry tomatoes, halved
1/2 tsp ground nutmeg
2-3 tbsp light oil
270 g pack filo pastry
dried chili flakes
Preheat the oven to 200oC, gas mark 6.
Grease an ovenproof serving dish with oil.
Cook the kale in boiling water for 8 minutes, drain.
Mix in the pine nuts, feta, tomatoes, nutmeg and seasoning.
Add a pinch of dried chilli flakes for a little kick.
Brush oil over 4 sheets of filo pastry and loosely place in the bottom of the dish, spoon over half the kale mixture.
Repeat with 4 more sheets of filo and remaining kale.
Keep going and make as many layers as you wish.
Brush the remaining pastry sheets with oil, scrunch up slightly and place on top of the kale to cover it.
Bake for 20 minutes or until golden.
Serve with roasted vine-on cherry tomatoes.