Greek kale pie

Name: greek kale pie
Total time: 70 min
Yield: 4
Ingredients: 100 ml olive oil; 2 toes garlic; 500 gram Kale; 2 egg; 200 gram feta; 125 gram ricotta; 3 tablespoon dill; 1 business suit filo pastry

Ingredients

Directions

Preheat the oven to 180 ° C.
Make sure the filo dough is thawed.
Finely chop the garlic.
Finely chop the dill.
Heat a little olive oil in a stirring fruit the garlic just as glassy.
Stir-fry the kale two to three minutes until the vegetables begin to shrink.
Let the kale cool down.
Crumble the feta.
In a bowl, beat the eggs with the feta, ricotta, some salt and freshly ground pepper.
Put the kale and dill through.
Brush the bottom of the baking tin or the dish with olive oil and cover the bottom with slices of filo pastry, the sheets may hang over the edge.
Brush the dough with olive oil and lay another layer of filo pastry on top.
Brush again with olive oil and cover with filo pastry again.
Spread the kale mixture over and fold the filo pastry over the edge over the filling.
Place a layer of filo pastry again and brush with olive oil.
Repeat this two or three times.
Brush the top layer of filo pastry with olive oil and slide the baking tin a ridge in the middle of the oven.
Bake the kale pie in the oven in thirty to forty minutes until golden brown and done.
Allow to cool slightly or serve lukewarm.
As a main course or in squares as a snack.