Kale & feta pie

This mid-week family meal contains two of your five a day and tastes just as good for lunch the next day

• Preparation: 20 mins
• Cooking: 20 mins
• Serves: 4

What you need:

• 500g pack kale
• 50g pine nuts, toasted
• 200g packs feta, crumbled
• 150g cherry tomatoes, halved
• 1/2 tsp ground nutmeg
• 2-3 tbsp cold pressed rapeseed oil
• 270g pack Jus-Rol filo pastry

What you do:

1. Preheat the oven to 200oC, gas mark 6. Grease an ovenproof serving dish with oil.
2. Cook the kale in boiling water for 8 minutes, drain. Mix in the pine nuts, feta, tomatoes, nutmeg and seasoning.
3. Brush oil over 2 sheets of filo pastry and loosely place in the bottom of the dish, spoon over half the kale mixture. Repeat with 2 more sheets of filo and remaining kale.
4. Brush the remaining pastry sheets with oil, scrunch up slightly and place on top of the kale to cover it. Bake for 20 minutes or until golden.

Cook's tip:

Add a pinch of dried chilli flakes for a little kick. Serve with roasted vine-on cherry tomatoes.

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