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Kale, feta and pumpkin pie recipe

This nourishing pie is the perfect weeknight trick to have up your sleeve

Serves: 2

Ingredients

Nothing beats using your own fresh produce or materials around the house.
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What to do

  • Spray pumpkin with olive oil and scatter over a baking paper lined oven tray. Bake at 220C for 20-30 minutes for until lightly golden and cooked through. Place kale in a microwave safe bowl with 1 tablespoon water and microwave for 1 minute or until slightly wilted.

  • Combine pumpkin, kale, spring onions, eggs, milk, feta and parmesan cheese in a bowl. Layer filo sheets in alternating pattern (lengthwise and widthwise), into a 1 litre baking dish, spraying between each layer with olive oil.

  • Pour filling into pastry and fold over excess pastry to enclose pie. Spray with extra oil spray and top with pumpkin seeds. Bake at 200°C for 30-40 minutes or until cooked through and set.

  • Recipe from legendairy.com.au

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