Kale and Feta Pie
Ready in: 30 to 60 mins
50g pine nuts, toasted
400g vegetarian feta, crumbled
150g cherry tomatoes, halved
½ tsp ground nutmeg
2-3 tbsp cold pressed rapeseed oil
270g pack Jus-Rol filo pastry
- Preheat the oven to 200C/400F/Gas 6. Grease an ovenproof serving dish with oil. Cook the kale in boiling water for eight minutes, drain. Mix in the pine nuts, feta, tomatoes, nutmeg and seasoning.
- Brush oil over two sheets of filo pastry and loosely place in the bottom of the dish, spoon over half the kale mixture. Repeat with two filo sheets and remaining kale.
- Brush the remaining pastry sheets with oil, scrunch up slightly and place on top of the kale to cover it. Bake for 20 minutes or until golden.