Kale, spinach and feta pie

Ingredients

• 2 leeks, washed and finely sliced
• 1 tbsp olive oil
• 1 bunch kale or cavolo nero, washed, trimmed and finely shredded
• 200 g baby spinach leaves
• generous pinch of black pepper
• zest of 1 lemon
• 1 bunch parsley, chopped
• 6 free-range eggs
• 80 g feta, crumbled
• small handful of pine nuts

Instructions

1. Preheat oven to 200°C (180°C fan-forced). Lightly grease a 22 cm pie dish or line with baking paper.
2. Sauté leeks in olive oil in a large heavy-based pan until softened. Add kale and cook for 5 minutes until soft and wilted.
3. Add baby spinach leaves (you may need to add this in two lots) and cook through until just wilted.
4. Season with black pepper and add lemon zest and parsley. Spoon the kale and spinach mixture into the pie dish.
5. Break eggs into a bowl and whisk lightly until combined. Pour the eggs over the greens and gently incorporate through the mix of green goodness. Sprinkle the feta and pine nuts over the top.
6. Bake for 40–45 minutes or until firm to touch and golden. Remove from the oven and rest for 5 minutes before serving.

Notes

• Ricotta can be used in place of feta.
• Serve with a large garden salad made simply of leaves drizzled with French-style dressing.

Recipes from Feel Good Baking by Teresa Cutter, (Simon & Schuster Australia, $55.00). Photography © Paul Cutter ACS