Kale, Feta and Pumpkin Pie
2Serves
EasyDifficulty
20 MINSPreparation
50 MINSCooking
Sweet pumpkin, feta and kale are an unbeatable trio. Baked under flaky filo, they make a nourishing and satisfying dinner or lunch. A great one to meal prep in advance.
Ingredients
300g (2 cups) peeled, cubed pumpkin (1cm x 1cm)
olive oil spray
1/4 bunch kale, shredded (3 cups)
2 spring onions, finely sliced
3 eggs, lightly beaten
1/2 cup milk
100g feta, chopped
2 tablespoons grated parmesan
4 sheets filo pastry
2 tablespoons pumpkin seeds (pepitas), optional
olive oil spray
1/4 bunch kale, shredded (3 cups)
2 spring onions, finely sliced
3 eggs, lightly beaten
1/2 cup milk
100g feta, chopped
2 tablespoons grated parmesan
4 sheets filo pastry
2 tablespoons pumpkin seeds (pepitas), optional
Method
- Spray pumpkin with olive oil and scatter over a baking paper lined oven tray. Bake at 220°C 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.
Calcium
445
Carbohydrates
42
Energy
2779
Fat Total
38
Fat Saturated
15
Fibre
9.3
Iron
5
Protein
34.5
Sodium
1024
Sugar
19