Kale, spinach and feta pie
This Kale, Spinach, and Feta Pie combines vibrant greens with creamy feta and earthy leeks in a satisfying dish. It's easy to prepare and perfect for lunch or dinner.
Cook time 55 min
Prep time 15 min
Ingredients:
1 tbsp olive oil2 cup leek
1 cup kale
6.67 cups spinach
1 tbsp black pepper
3 tsp lemon zest
1 cup fresh parsley
6 eggs
2.75 oz feta cheese
1/4 cup pine nuts
Delight your taste buds with this nutritious and flavorful Kale, Spinach, and Feta Pie, complemented by the earthy goodness of leeks, fresh parsley, and crunchy pine nuts. Perfect for a wholesome lunch or dinner, this pie is a celebration of vibrant greens and creamy feta cheese, coming together in an easy-to-follow recipe. Whether you're a seasoned cook or a kitchen novice, you're sure to enjoy the process and the satisfying results of this delightful dish.
Instructions:
- Leeks: Clean the leeks thoroughly to remove any grit. Chop the leeks into thin slices.
- Kale: Remove the coarse stems from the kale and finely shred the leaves.
- Spinach: If your spinach leaves are large, you can roughly chop them.
Your Kale, Spinach, and Feta Pie is now ready to be served! This savory pie is a harmonious blend of fresh vegetables and creamy feta, with a delightful crunch from the pine nuts. Whether you're enjoying it fresh out of the oven or packed for a meal later, every bite promises to be delicious and nourishing. So gather your friends or family and savor this wholesome, flavorful dish together.
Kale, spinach and feta pie FAQ:
Bake the pie in the preheated oven for 30-35 minutes at 375°F (190°C). It's done when the top is golden brown and a knife inserted into the center comes out clean.
The pie is done when it is set fully, and the top has turned golden brown. Insert a knife into the center; it should come out clean if the pie is cooked through.
A 9-inch pie dish or a similar-sized baking dish is recommended for this recipe to ensure even cooking and proper pie structure.
Yes, you can substitute feta cheese with goat cheese or ricotta for a different flavor; however, keep in mind that the texture and saltiness may vary.
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven or a microwave before serving.
Tips:
- Wash the kale, spinach, and leeks thoroughly to remove any dirt or grit before cooking.
- Chop the leeks, kale, and parsley finely to ensure an even distribution of flavors throughout the pie.
- Toast the pine nuts in a dry skillet over medium heat until golden brown to enhance their flavor before adding them to the pie.
- Whisk the eggs well to achieve a consistent and fluffy texture for the pie.
- Crumb the feta cheese over the top of the mixture for an evenly distributed creamy taste in every slice.
- Use a preheated oven to ensure even cooking throughout the pie.
- Allow the pie to cool for a few minutes after baking before slicing to help the pieces hold together better.
Nutrition per serving
6 ServingsCalories 180kcal
Protein 11g
Carbohydrates 9g
Fiber 2.33g
Sugar 1.78g
Fat 14g
More recipes
Iceberg lettuce with creamy caper dressing
Crisp iceberg lettuce with a tangy creamy caper dressing.
31 Dec 2025Chicken parmesan meatballs
Healthy chicken parmesan meatballs baked and served with sauce.
17 Feb 2026Keto cauliflower parmesan soup with butter, leek and thyme
A creamy keto-friendly cauliflower parmesan soup with leeks and thyme.
23 Jan 2026Baked pistachio crusted tilapia
Delicious pistachio crusted tilapia baked to perfection.
10 Jan 2026Golden syrup dumplings
Enjoy warm golden syrup dumplings in sweet syrup, quick to make and delicious.
21 Jan 2026