Kale, Spinach and Feta Pie

INGREDIENTS

• 2 leeks, washed and finely sliced
• 2 tablespoons extra virgin olive oil
• 1 bunch kale or Cavolo Nero, washed trimmed and finely shredded with a knife
• 7 oz (200 g) baby spinach leaves
• Black pepper – a generous pinch
• 3.5 oz (100 g) good quality feta cheese
• 6 organic eggs
• 1 lemon
• 1 bunch parsley, chopped
• Small handful pine-nuts – optional

DIRECTIONS

1. Preheat oven to 180° C / 360° F
2. Sauté leeks in a large heavy based pot until softened
3. Add shredded kale and cook through for 10 minutes until 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 the zest of 1 lemon and 1 bunch freshly chopped parsley
6. Spoon the kale + spinach mixture into a 8.5 inch (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
9. Crumble over the feta cheese and sprinkle over pine-nuts
10. Bake for 40 – 45 minutes or until firm to the touch and golden
11. Remove from the oven and rest for 5 minutes before serving

It’s important to wash your leeks and greens properly before starting the recipe as they tend to hold remnants of soil. To prepare leeks, just trim the darkest green end off and cut them in half lengthways before running under cold water. (The tough ends of the leek can be thrown into a home-made vegetable stock or bone broth at a later date.)

For the kale, just submerge in a large bowl of clean, cold water and separate the leaves. Give them a gentle wash then repeat again. Drain the kale on a clean tea towel and cut off the tough inner stems, which I then like to throw into my green vegetable based soups or use in green juices. Serve this gorgeous pie with a classic garden salad made from a variety of lettuce and tossed lightly with olive oil and vinegar.

This pie will keep in the fridge for up to three days.