Gwen Baker UK SAP HCM Consultant
Food
Kale & Feta Pie

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Cuisine:

Course:

Category

Source:

Servings:

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Salad

Vegetarian

4

Ingredients:

Instructions:

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.