Kale, Feta and Pumpkin Pie

Kale, Feta and Pumpkin Pie
Recipe by: The Dairy Kitchen
Average: 4.1 (10 votes)
145 Collected
Prep:  15 minutes
Cook:  1 hour 10 minutes
Serves:  2

Recipe Shopping List

* I have read and agree to myfoodbook's Privacy Policy
FacebookPintrestTwitterGoogle ClassroomShare via Email
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

More Pies Recipes from The Dairy Kitchen

Feedback and Reviews

Enter your food preferences
Tried this recipe and it was
1 year 5 months ago
Tried this recipe and it was easy to make. Delicious as a meal with a side salad.