Pumpkin, kale and feta filo pies

Pumpkin, kale and feta filo pies
  • Serves icon Serves 4
  • Time icon 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.

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
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

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

Method

  1. 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.
  2. 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.
  3. 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).

delicious. tips

  1. Fry the green parts of the leeks in olive oil until crisp, drain on kitchen paper, then sprinkle on top of the tarts.

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