spanakopita

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Leeks

  (bulb and lower leaf-portion), raw

  2 leek or 178g

• Kale

  Raw

  1 cup, chopped or 67g

• Spinach

  Raw

  6 ⅔ cup or 200g

• Pepper

  Spices, black

  1 tbsp or 6g

• Parsley

  Raw

  1 cup or 60g

• Egg

  Whole, fresh eggs

  6 large or 300g

• Feta cheese

  2 ¾ oz or 78g

• Salt

  Table

  1 tbsp or 18g

Directions

1. Preheat oven to 350 degrees F.
2. Sauté leeks in oil in a large heavy-based pot until softened.
3. Add shredded kale and cook through for 5 minutes until soft and wilted.
4. Add baby spinach leaves (you may need to add this in two batches) and cook through until just wilted.
5. Season with black pepper and add lemon zest and parsley.
6. Spoon the kale and spinach mixture into a 9 inch pie dish.
7. Break eggs into a bowl and whisk lightly until combined.
8. Pour the eggs over the greens and gently incorporate through the mix of green goodness.
9. Crumble the feta and sprinkle pine nuts over the top.
10. Bake for 40–45 minutes or until firm to touch and golden.
11. Remove from the oven and rest for 5 minutes before serving.