Kale, spinach and feta pie

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Kale, spinach and feta pie

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Ingredients

2 person(s)

Kale, spinach and feta pie

Filling

2 leeks, Chopped white part into 2 cm pieces
20 grams olive oil
1 bunches Kale, Washed, trimmed and shredded
200 grams Baby Spinach Leaves
1 pinch black pepper
1 lemon zest
1 bunches parsley
6 eggs, Free range
80 grams Fetta
Handful of pine nuts

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6

55min

Preparation 10min

Baking/Cooking
7

easy

Preparation
8
- Recipe is created for
  TM 6
  
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
9
Vegetable dish

Recipe's preparation

Method

1. Preheat oven to 180 degrees fan forced
2. Chop 2 leeks in 5cm pieces and add to TM bowl and chop for 3 seconds on speed 7
3. Add 20g olive oil and kale and sauté 5 mins/ 100 degrees/speed 2
4. Add baby spinach leaves and continue to cook for 5 minutes at 100 degrees speed 2 with simmering basket on top instead of MC
5. Add black pepper, lemon zest, eggs and parsley, blend 1 minute on speed 3 with MC on.
6. Pour mixture into a lightly greased and paper lined casserole dish, crumble feta and sprinkle with pine nuts.
7. Bake for 40-45 mins or until firm to firm and golden in colour

Accessories you need

Simmering basket
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Spatula TM5/TM6
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Tip

You can replace feta with homemade ricotta

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.