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.