Easy feta & garlic greens pie
Prep
15 mins
Cook
40 mins
Servings
4
Difficulty
Medium
This is one of my go to weeknight dinners because it comes together in just 55 minutes total, and honestly, most of that is just the oven doing the work. I love how the creamy feta and garlicky butter soak into the tender kale, creating this delicious filling that feels fancy but requires barely any effort. Kale is packed with iron and vitamins, so you can feel good about what you're serving, and the filo pastry gives you that impressive golden crust without any real fuss. It's the kind of dish that looks like you spent hours in the kitchen when really you spent fifteen minutes prepping.
Ella x
Ingredients
- 375 gramsessential kale(washed, drained, thick stems removed)
- 70 gramslurpak butter with crushed garlic(frozen Garlic & Herb Butter (or Lurpak Butter With Garlic))
- 300 gramsnatural cottage cheese(tub Essential Cottage Cheese)
- 3british blacktail medium eggs
- 200 gramsfeta(crumbled)
- 1lemon(zest, plus juice to serve)
- 270 gramsfilo pastry
- 120 gramsbaby leaf salad(pack baby leaf salad )
Detail level
Instructions
- 1
Preheat the oven to 200ºC, gas mark 6. Wilt the kale over medium heat in a large lidded frying pan for 6-8 minutes, stirring often, until tender and the pan looks dry. Remove the lid and let any water evaporate, if needed. Melt 25g butter off the heat.
- 2
Whizz the cottage cheese with the eggs in a blender until smooth. Add the feta and blend briefly. Finely grate in the lemon zest and plenty of black pepper. Fold into the kale. Melt the remaining butter.
- 3
Line a 25x20cm roasting tin with the filo sheets, brushing the area within the dish with butter for each layer. Alternate the direction of the sheet each time, letting the excess overhang evenly. Fill with the kale, then fold in each overhanging pastry edge in turn, brushing with butter as you go.
- 4
Mark the pie into 8 wedges with a sharp knife. Bake for 30 minutes, or until crisp and golden, then set aside to rest for at least 10 minutes. Serve warm, with the salad leaves dressed with lemon juice and seasoning.
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