Alex O'Brien
Food & Wine

Kale feta and pumpkin pie

Try this hearty, wholesome kale, feta and pumpkin pie. It’s quite a delicious dinner option for winter (the only hard thing will be stopping at one slice)!

Serves: 2

Ingredients:

Method:

  1. To being, spray pumpkin with olive oil and scatter of oven tray lined with baking paper.
  2. Bake at 220°C for 20-30 minutes until lightly golden and cooked through.
  3. Place kale in a microwave safe bowl with a tablespoon of water and microwave for a minute or until slightly wilted.
  4. Combine pumpkin, kale, spring onions, eggs, milk, feta and parmesan cheese in a bowl.
  5. Layer filo sheets in alternating pattern (by length and width), into a litre baking dish, spraying between each layer with olive oil.
  6. Pour filling into pastry and fold over excess pastry to enclose pie.
  7. Spray with extra oil spray and top with pumpkin seeds.
  8. Bake at 200°C for 30-40 minutes or until cooked through and set.

What’s your favourite type of pie to enjoy in winter? And are you someone who prefers savoury pies, or do you have a sweeter tooth? Let us know in the comments below.

Recipe courtesy of Legendairy – visit their site for more delicious food ideas.

Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 178 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, head to the abcshop.com.au to order your copy now.

Related links:

Shepherd’s pie with sweet potato topping

Beef empanadas

Carrot and walnut cake

Tags:
pumpkin, recipe, kale, pie, feta