Kale, Lemon and Ricotta Filo Pie

by Sophie McComas

This is a really easy and light pie for lunch or a quick dinner. In the oven the egg, kale and cheese mixture puffs up inside its golden pastry shell. Some sliced red tomatoes tossed with red wine vinegar and a little thinly sliced red onion would be a pretty great side dish, if you’re looking for one.




You'll need

  • 5 sheets of filo pastry, thawed
  • 4 tablespoons butter, melted
  • 2 tablespoons olive oil
  • 1 French shallot, thinly sliced
  • 1 clove garlic, finely chopped
  • 1 bunch kale, leaves removed from ribs and roughly chopped
  • zest and juice of 1/2 a lemon
  • pinch of dried chilli flakes
  • pinch of ground nutmeg
  • 3 eggs, whisked
  • 1 cup fresh ricotta
  • ½ cup grated manchego, or parmesan cheese
  • salt and black pepper
  • eggwash (one egg and a splash of milk, whisked together)

Here's how

  1. Preheat fan-forced oven to 180 degrees C.
  2. Grease and line a cast-iron pan or pie dish with butter and baking paper.
  3. Layer each sheet of filo pastry into the pan or dish, brushing with melted butter in between each layer, rotating the sheets so they form an even edge around the pan.
  4. Heat olive oil in a large pan over medium heat. Sauté shallot, garlic and a pinch of salt until soft and fragrant.
  5. Add chopped kale and stir with a wooden spoon until slightly wilted and bright green. Remove from heat.
  6. In a bowl, add wilted kale, lemon juice and zest, chilli flakes, nutmeg and plenty of sea salt and black pepper.
  7. When the mixture has cooled to room temperature, add the whisked eggs and stir to combine.
  8. Next, crumble the ricotta into the kale mixture, add the grated manchego and lightly fold to combine, but don’t blend completely.
  9. Tip the kale and ricotta mixture into the prepared filo pastry dish, and fold over the edges, leaving a hole in the middle so you can see the filling.
  10. Brush with eggwash and bake for 40 minutes or until puffed and golden.
  11. Leave to cool for 10 minutes before slicing and serving.

About the Author

Sophie McComas

Sophie is a Sydney-based editor and writer with a career that spans food, travel and culture publishing. Previously of Gourmet Traveller WINE magazine and a contributor to ELLE Australia, the Australian Gourmet Traveller Australian Restaurant Guide and Alphabet Journal, Sophie currently the... Read Full Bio

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