Albany Farmers Markets - Fresh produce from the farmers of the Great Soutnern Region of Western Australia

Kale, Potato & Feta Pie

A often unknown and underestimated leafy vegetable,
Kale makes a wonderful pie with texture, and taste.
This recipe makes a very large pie, enough for 6 main serves.
Just cut down proportions for smaller pies!

You will need:

Olive oil
1 large Onion, peeled, quartered and thinly sliced
3 large cloves of garlic, finely chopped
4 large potatoes, peeled and 1cm cubes
1 large bunch of kale, washed, take the stems out and shred the leaves
500mls of Vegetable or Chicken Stock
3/4 cup of Cous Cous
250gms of Feta Cheese, crumbled
4 eggs, lightly beaten
Filo Pastry and more Olive Oil

Method

In a large saucepan or stockpot heat 2/3 tablespoons of Olive Oil
and add the sliced onion, chopped garlic and cubed potato.
Cook over a gentle heat for 5 minutes then add the chopped Kale.
Continue cooking over a slow heat for another 10 to 15 minutes,
to sweat everything down, stir often. Add the stock and bring
to a slow simmer for another 15/20 minutes.
Add the cous cous and stir into mixture well.
Turn off heat and leave to stand for 5 minutes, stirring a couple of times.
Add the crumbled feta and eggs and stir thoroughly through the mixture.
Place all the mixture into an oven to table casserole dish.
Top with lightly oiled sheets of filo pastry, crumpled and bunched on the top of the pie.
Bake in a pre-heated 170 oven for about 30 to 40 minutes.
Can also be served warm/cold as picnic food.
Will re-heat (gently) successfully in the oven.