Easy feta & garlic greens pie

Name: Easy feta & garlic greens pie
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Ingredients: 375 g Essential Kale, washed, drained, thick stems removed; 70 g frozen Cooks’ Ingredients Garlic & Herb Butter (or Lurpak Butter With Garlic); 300 g tub Essential Cottage Cheese; 3 Waitrose British Blacktail medium Eggs; 200 g pack feta, crumbled; 1 unwaxed lemon, zest, plus juice to serve; 270 g 4 sheets from a 270g pack filo pastry; 120 g pack baby leaf salad

A filo pie loosely based on the classic spanakopita, but using more robust kale instead of spinach. Kale doesn’t need squeezing out once it’s wilted… a midweek win if ever there was.

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Vegetarian

Serves4
CourseMain meal
Prepare15 mins
Cook40 mins
Total time55 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

375g Essential Kale, washed, drained, thick stems removed
70g frozen Cooks’ Ingredients Garlic & Herb Butter (or Lurpak Butter With Garlic)
300g tub Essential Cottage Cheese
3 Waitrose British Blacktail medium Eggs
200g pack feta, crumbled
1 unwaxed lemon, zest, plus juice to serve
270g 4 sheets from a 270g pack filo pastry
120g pack baby leaf salad

Preheat the oven to 200ºC, gas mark 6. Put the kale into a large frying pan, cover with a lid and wilt over a medium heat for 6-8 minutes, stirring often, until tender and the pan feels dry. Remove the lid and let any water evaporate if needed. Melt in 25g butter off the heat.
Whizz the cottage cheese with the eggs in a blender until smooth. Add the feta and blend briefly. Stir in the lemon zest and plenty of black pepper. Fold into the kale. Melt the remaining butter
Line a 25x 0cm roasting tin with the 4 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.
Mark the pie into 8 wedges with a sharp knife. Bake for 30 minutes, or until crisp and golden, then set aside to rest and settle for at least 10 minutes. Serve warm, with the salad leaves dressed with lemon juice and seasoning.

Cook’s tip

If you have nutmeg in the cupboard, add a pinch to the kale filling. You can add a handful of chopped dill or parsley too, if there’s some to use up in the fridge.

Typical values per serving when made using specific products in recipe