THE DAIRY KITCHEN
Kale, Feta and Pumpkin Pie
By THE DAIRY KITCHEN
Serves
2
Difficulty
Easy
Preparation
20 MINS
Cooking
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
Nutrition (per serve)
| Energy (kj) | 2779 |
| Sugars (g) | 19 |
| Protein (g) | 34.5 |
| Dietry Fibre (g) | 9.3 |
| Fat Total (g) | 38 |
| Sodium (mg) | 1024 |
| Saturated (g) | 15 |
| Calcium (mg) | 445 |
| Carbohydrates (g) | 42 |
| Iron (mg) | 5 |
Method
- 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.
- 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.
- 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.
