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Pumpkin, kale and feta filo pies

Name: Pumpkin, kale and feta filo pies
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: Serves 4
Ingredients: 2 tbsp olive oil, plus extra for greasing; 300g butternut squash, peeled, deseeded and cut into 2cm pieces; 1 leek, white part only (about 50g), sliced (see tip); 75g kale, stems removed, finely sliced; 6 medium free-range eggs; 200ml skimmed milk; 2 tbsp grated parmesan or vegetarian alternative; 125g feta, crumbled; ½ tsp paprika; 4 large filo pastry sheets, cut into 16 x 14cm squares, kept in a folded damp tea towel in the fridge

Published: 31 Dec 13
Updated: 18 Mar 24

These healthy vegetarian pies combine punchy flavours with high-protein foods that will keep you feeling fuller for longer. Your body burns more calories digesting them too.

Sucker for a meat pie? Try our healthier version of the classic chicken and leek pie.

Easy
January 2014

Test kitchen approved

Serves 4
Hands-on time 25 min. Oven time 25-30 min

These healthy vegetarian pies combine punchy flavours with high-protein foods that will keep you feeling fuller for longer. Your body burns more calories digesting them too.

Sucker for a meat pie? Try our healthier version of the classic chicken and leek pie.

Vegetarian recipes

Nutrition: per serving

Calories: 449kcals
Fat: 25.7g (9.5g saturated),
Protein: 25.3g
Carbohydrates: 30.1g (6.8g sugars),
Fibre: 2.7g
Salt: 1.9g

Per pie

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Ingredients

2 tbsp olive oil, plus extra for greasing
300g butternut squash, peeled, deseeded and cut into 2cm pieces
1 leek, white part only (about 50g), sliced (see tip)
75g kale, stems removed, finely sliced
6 medium free-range eggs
200ml skimmed milk
2 tbsp grated parmesan or vegetarian alternative
125g feta, crumbled
½ tsp paprika
4 large filo pastry sheets, cut into 16 x 14cm squares, kept in a folded damp tea towel in the fridge

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Method

Preheat the oven to 200°C/fan180°C/gas 6 and grease 4 x 12cm individual tart tins. Put the squash on a baking tray, season well and drizzle with 1 tbsp of the olive oil. Toss, then roast in the oven for 20 minutes or until tender. Remove from the oven and reduce the oven temperature to 180°C/fan 160°C/gas 4.
Meanwhile cook the leek in a pan of simmering salted water for 3 minutes. Add the kale leaves and cook for 2 minutes or until softened. Drain well and, when cool, squeeze out any excess liquid with your hands.
Beat the eggs, milk, grated parmesan, feta and paprika in a bowl and season well. Brush the filo sheets with the remaining 1 tbsp olive oil, then stack 4 in each tin, pressing them in well and layering each piece at a slight angle to the previous one to create a star-shaped case. Divide the roasted squash, kale and leek among the pastry cases, then pour over the egg mixture. Bake for 25-30 minutes until set and golden. Garnish with pumpkin seeds and cress, if using, then serve with toasted pumpkin seeds and cress/baby herbs (optional).