Kale, feta spinach pie
This kale, feta and spinach pie is a simple and stress-free recipe perfect for weekday dinners and portable lunches.
Ingredients:
- 2 leeks, washed finely sliced
- 1 tablespoon olive oil
- 1 bunch kale, washed trimmed and finely shredded
- 200 g baby spinach leaves
- Generous pinch black pepper
- 80g quality feta cheese
- 6 organic eggs
- 1 lemon
- 1 bunch parsley
- Chopped small handful pine-nuts
Method:
1. Preheat oven to 180 C.
2. Sauté leeks in a large heavy based pot until softened.
3. Add shredded kale and cook through for 5 minutes until soft and wilted.
4. Add baby spinach leaves…you may need to add this in 2 lots and cook through until just wilted.
5. Season with black pepper and add the zest of 1 lemon and 1 bunch freshly chopped parsley.
6. Spoon the kale + spinach mixture into a 22 cm pie dish.
7. Break eggs into a bowl and whisk lightly until combined.
8. Pour the eggs over the greens and gently incorporate through the mix of green goodness. Crumble over the feta cheese and sprinkle over with a few pine-nuts.
9. Bake for 40-45 minutes or until firm to touch and golden. Remove from the oven and rest for 5 minutes before serving.
Related links:
Broccoli, parmesan and zucchini quiche