Kale & Feta Pie

This pie is packed with the nutritious superfood kale. But, as this dish proves, good-for-you food doesn't have to be bland or boring. The lemon, pine nuts and chilli add a wonderful hit of flavour and heat. The cheesy filling wrapped up in a delightfully crispy exterior, makes eating your greens a pleasure! Great as a main or side.

Adapted from Jamie Oliver.

1 1/2 large bunch kale

5 eggs, beaten

200 g. feta cheese

1 1/2 c. old cheddar cheese, grated

4 tbsp. pine nuts

2 cloves garlic, minced

1 red chilli pepper, finely chopped

lemon, zest and juice

generous pinches of salt and pepper

10 sheets filo pastry

1-2 tbsp. extra virgin olive oil, for layers

Toast the pine nuts in a large frying pan over medium heat for 2-4 minutes, stirring frequently, until golden brown. Set aside. Cut the kale into bite-sized pieces, removing the thick white centre stem and add to the pan, along with one cup of water. Cook over medium-high heat, stirring occasionally, until tender, about 20-30 minutes. (Add more water during cooking if necessary to prevent from browning, but you want to end with dry kale.) Remove from heat and drizzle with the juice of half a lemon.

Preheat the oven to 190 C/375 F. Beat the eggs in a large mixing bowl. Crumble in the feta, mix a few times, breaking up any large pieces with the fork. Add the cheddar, pine nuts, garlic, chilli, lemon zest, salt and pepper. 

Place the first filo sheet on a piece of parchment paper that has been crumpled into a ball and run under water (this makes it more pliable and easier to work with). Drizzle the filo with a little olive oil and pat it with your hands to transfer the oil around. (Alternatively, you can brush with oil, but it's more time consuming and fiddley, and the key to filo is speed so it doesn't dry out.) Place another sheet on top, centred at a 90 degree angle (to form a +), drizzle with a bit more oil and pat. Repeat for the remaining sheets. 

Transfer the filo layers to an 8" round dish or pan. Combine the kale with the egg/cheese mixture. Pour into the pan. Fold the overhanging pastry into the centre of the pie. Trim or tear away the excess parchment paper. Drizzle with a little olive oil, before placing in the oven to bake for 40-50 minutes, rotating the pan midway.

Serves 4 as a main or 6-8 as a side.