Kale, Spinach + Feta Pie
By Teresa Cutter
What's great about it
This is a delicious meal that I often make for my weekday dinner or as a portable healthy lunch. Kale is part of the cabbage family and this wonderful vegetable is a good source of all three antioxidants: beta-carotene and vitamins C and E. It's also rich in naturally occurring glucosinolates, which have been shown to have cancer-fighting properties. Eggs are high in protein and contain all the essential amino acids needed for growth and repair. Including quality protein sources into your meals every day supports weight loss + healthy metabolism, maintains a healthy immune system, curbs appetite and helps to sustain lean muscle.
2 leeks, washed finely sliced
1 tablespoon extra virgin olive oil
1 bunch kale or Cavolo Nero, washed trimmed and finely shredded
200 g baby spinach leaves
Black pepper - a generous pinch
80 g quality feta cheese (see notes)
6 organic eggs
1 bunch parsley, chopped
small handful pine-nuts
Preheat oven to 180 C / 360 F.
Sauté leeks in a large heavy based pot until softened.
Add shredded kale and cook through for 5 minutes until soft and wilted.
Add baby spinach leaves... you may need to add this in 2 lots and cook through until just wilted.
Season with black pepper and add the zest of 1 lemon and 1 bunch freshly chopped parsley.
Spoon the kale + spinach mixture into a 22 cm pie dish.
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.
Crumble over the feta cheese and sprinkle over with a few pine-nuts.
Bake for 40 - 45 minutes or until firm to touch and golden.
Remove from the oven and rest for 5 minutes before serving. Enjoy.
Notes and Inspiration
Use ricotta in place of feta.
Will keep in the fridge up to 3 days.
Serve with roughly chopped tomatoes tossed with finely diced shallots, olive oil and red wine vinegar.
Serve along side lightly tossed leafy greens scented with French Style Dressing or salsa verde.