Kale, Spinach & Feta Pie

This gluten free, low carb pie is perfect to share with friends over brunch. Recipe from ‘The Healthy Chef’, Theresa Cutter.

Makes 4-6


2 leeks, washed and finely sliced

1 bunch kale, washed, trimmed and finely shredded

1200g baby spinach leaves

Zest of 1 lemon

1 bunch parsley, chopped

6 large eggs (free range if possible)

80g feta

Handful of pine nuts



Preheat oven to 180. Saute leeks in 1 tablespoon olive oil in a large heavy based pot until soft.

Add shredded kale and cook for 5 mins or until soft and wilted. Add baby spinach in batches until just wilted. Season with black pepper, add lemon zest and parsley. Spoon the kale mix into a 22cm pie dish. I like to wet a piece of baking paper under the tap, scrunch the paper up in your hands, shake off excess water and then flatten out into your pie dish.

Whisk eggs in a separate bowl and poor over the green mixture, gently incorporate through. Top with the feta and pine nuts.

Bake for 40-45 minutes or until firm to touch and golden.

Remove from the oven and rest for 5 minutes before serving.