Kale and feta deep dish pie

I’ll let you in on a secret. Despite knowing how fabulous they are for my body, I’m not a natural fan of greens. So this pie, which packs in over half a kilo of them, is how I manage to eat them with delight and vigour. Using plenty of feta and Parmesan cheese, every mouthful is delicious. Photography by Todd Eyre.

  • 30 mins preparation
  • 50 mins cooking
  • Serves 8
  • Print


  • 2 sheets of shortcrust pastry
  • 1 medium onion, diced
  • 3 clove garlic, diced
  • 2 tablespoon olive oil
  • 300 gram kale, stalks removed
  • 250 gram spinach
  • 1 bunch parsley
  • 6 eggs
  • pinch of salt and black pepper
  • 200 gram feta, cubed
  • 1/2 cup grated parmesan


  • 1
    Preheat oven to 180°C. Grease a 24cm loose-bottomed tin.
  • 2
    Line it with shortcrust pastry, patching as you go if need be. Refrigerate for at least 20 minutes while you make the filing.
  • 3
    Sauté the onion and garlic in oil until softened.
  • 4
    Process the raw kale, spinach and parsley in a food processor until finely chopped.
  • 5
    The mixture should yield about 2 cups, so add more to get to this quantity if you need to.
  • 6
    Whisk the eggs in a large bowl until well mixed. Stir in the onion and garlic, greens, salt, pepper and cheeses, then stir to combine.
  • 7
    Pour into the pastry shell and place on hot oven tray.
  • 8
    Bake for 50 minutes or until the centre has only a slight wobble.
  • 9
    Rest for 10 minutes, then serve warm.


When using salty cheeses like feta and Parmesan, take care not to season with too much extra salt. Any leftovers are great served cold for lunch. If you're cooking with pastry, bake your pie dish or tin on a pre-heated baking tray. The bottom will crisp up nicely and not be soggy.

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