Kale, Feta and Pumpkin Pie

July 13, 2017

Kale, Feta and Pumpkin Pie

Serves two


300g (2 cups) peeled, cubed pumpkin (1cm x 1cm)

olive oil spray

bunch kale, shredded (3 cups)

2 spring onions, finely sliced

3 eggs, lightly beaten

cup milk

100g feta, chopped

2 tbsp grated parmesan cheese

4 sheets filo pastry

2 tbsp pumpkin seeds (pepitas), optional


Spray pumpkin with olive oil and scatter over a baking paper-lined oven tray.

Bake at 220°C for 20-30 minutes until lightly golden and cooked through.

Place kale in a microwave safe bowl with 1 tbsp of water and microwave for 1 minute or until slightly wilted.

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 1litre baking dish, spraying between each layer with olive oil.

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.

Source: Dairy Australia

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