Kale and almond pies

Serves: 0
Course: Main Course
Cooking Time: 1 hr 0 mins
  • 30ml olive oil 
  • 1 bunch spring onions 
  • 50g dill
  • 600g kale / spinach / rainbow chard
  • 200g ricotta 
  • 200g feta, crumbled 
  • 4 large eggs 
  • 1/4 of a freshly grated nutmeg 
  • Salt and pepper to taste
  • 1 packet filo pastry 
  • 200g butter, melted
  • 200g ground almonds 

Heat the oil in a frying pan, then add the spring onion. Cook for 1 minute until softened, then add half the dill and greens of your choice. Cook, stirring, over low heat for 1-2 minutes or until the greens have wilted. Drain in a colander, squeezing all of the liquid out and cool.

Once the mixture is no longer piping hot, combine with cheeses, eggs, nutmeg, salt and pepper and mix well. Set aside.

Preheat oven to 180 degrees Celsius. Brush the bottom of four individual tart dishes or one large oven tin with butter. Lay one sheet of filo on the base, brush with butter and sprinkle lightly with ground almonds. Repeat with five more sheets of filo and almonds.

Spoon the filling into the pastry case. Use a spatula to spread it evenly and smooth the top. You can trim excess pastry with kitchen scissors if you like.  Bake for 35-40 minutes or until the pastry is golden. Rest for 10 minutes before serving.

Jess Murphy

Jess Murphy

Jess Murphy, a contributor to The Irish Times, is a Kiwi chef living on the west coast of Ireland