Kale, Spinach and Feta Pie

This slice is great for lunch or dinner and is rich in protein, iron and folate. By soaking the feta in water overnight, the sodium content can be reduced.

Ingredients

2 leeks, washed and finely sliced

1 tbsp coconut oil or ghee

1 bunch kale, washed, trimmed and finely shredded

200g baby spinach leaves

black pepper to taste

80g feta cheese or ricotta

6 organic eggs

zest of 1 lemon

1 bunch parsley, chopped

small handful pine nuts

Method

Preheat oven to 180°C (or 360°F).

In a large saucepan, sauté leeks until softened.

Add shredded kale and cook for 5 minutes or until soft and wilted. Then add the baby spinach leaves and stir until wilted.

Season with black pepper, and stir through the lemon zest and parsley.

In a large bowl, whisk the eggs until combined. Gently stir through the kale and spinach mixture as well as the feta.

Spoon the mixture into a 22cm pie dish or lined baking dish.

Sprinkle with pine nuts and bake for 40-45 minutes or until firm to touch and golden.

Remove from the oven and allow to rest for 5 minutes. Serve slices of this delicious pie with a chopped tomato and leafy green salad.