Kale, Feta and Pumpkin Pie
Prep:  15 minutes
Cook:  1 hour 10 minutes
Serves:  2
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Average: 4 (11 votes)
Difficulty:
Cuisine:
Saved:
Greek
152
Recipe by: The Dairy Kitchen
A beautiful alternative to your traditional meaty bakes and pies, this vegetarian kale, feta and pumpkin pie recipe is a healthy, well balanced dinner idea.
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Kale, Feta and Pumpkin Pie
Ingredients:
Method:
  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
Nutrition Information
Per adult serving

Calories

-

Energy

2779.0kJ

Protein

34.5g

Fat, Total

38.0g

Saturated

15.0g

Carbs, Total

42.0g

Sugars

19.0g

Dietary Fibre

9.3g

Sodium

1024.0mg
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