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:
- 300g peeled, cubed pumpkin
- Olive oil spray
- 3 cups kale, shredded
- 2 spring onions, finely sliced
- 3 eggs, lightly beaten
- ½ cup milk
- 100g feta, chopped
- 2 tablespoons grated parmesan
- 4 sheets filo pastry
- 2 tablespoons pumpkin seeds (optional)
Method:
- To being, spray pumpkin with olive oil and scatter of oven tray lined with baking paper.
- Bake at 220°C for 20-30 minutes until lightly golden and cooked through.
- Place kale in a microwave safe bowl with a tablespoon of water and microwave for a 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 (by length and width), into a 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.
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