Kale, Feta and Pumpkin Pie Recipe | Legendairy

Kale, Feta and Pumpkin Pie


2
Easy
20 MINS
50 MINS

This hearty slice is a good source of calcium, excellent for the over 50's trying to keep calcium prominent in their diet.

INGREDIENTS

  • 300g (2 cups) peeled, cubed pumpkin (1cm x 1cm)
  • olive oil spray
  • 1/4 bunch kale, shredded (3 cups)
  • 2 spring onions, finely sliced
  • 3 eggs, lightly beaten
  • 1/2 cup milk
  • 100g feta, chopped
  • 2 tablespoons grated parmesan
  • 4 sheets filo pastry
  • 2 tablespoons pumpkin seeds (pepitas), optional

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 (PER SERVE)

Energy (kj) 2779
Protein (g) 34.5
Fat, Total (g) 38
Saturated (g) 15
Carbohydrates (g) 42
Sugars (g) 19
Dietry Fibre (g) 9.3
Sodium (mg) 1024
Calcium (mg) 445
Iron (mg) 5
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