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Kale, Spinach + Feta Pie

Kale, Spinach + Feta  Pie
Kale, Spinach + Feta  Pie

What's great about it

This is a delicious meal is one 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. This recipe is  high in protein and contain all the essential amino acids needed for a healthy immune system, glowing skin and a lean toned physique. 


Serves 4

2 leeks, washed finely sliced

2 -3 generous tablespoons  Grove Extra Virgin Avocado Oil 

1 bunch kale or Cavolo Nero, washed trimmed and finely shredded

2 large handfuls baby spinach leaves

Black pepper - a generous pinch

80 g quality feta cheese (see notes)

6 organic eggs

1 lemon juiced

1 bunch parsley, chopped

small handful pine-nuts

salt and pepper to season


Preheat oven to 180 C / 360 F.

Sauté leeks in a large heavy based pot with avocado oil 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 salt, white pepper, lemon juice and parsley.

Spoon the mixture into a 22 cm pie dish.

Break eggs into a bowl and whisk lightly to combine.

Pour the eggs over the greens and gently incorporate through the mix of green goodness.

Crumble the feta cheese and sprinkle over with a few pine-nuts.

Bake for 40  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, Grove Extra Virgin Avocado Oil and red wine vinegar.

Serve along side lightly tossed leafy greens scented with French Style Dressing or salsa verde.

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