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Kale, Feta and Pumpkin Pie

Kale, Feta and Pumpkin Pie
Recipe by: The Dairy Kitchen
Average: 4.3 (7 votes)
133 Collected
Prep:  15 minutes
Cook:  1 hour 10 minutes
Serves:  2

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Kale, Feta and Pumpkin Pie
  1. 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
  2. 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
  3. 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

Reviews for Kale, Feta and Pumpkin Pie

Average: 4.3 (7 votes)