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.
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)
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.