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Colleen Sawaya
Greek kale pie
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Ingredients
Directions
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Preheat the oven to 180 ° C.
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Make sure the filo dough is thawed.
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Finely chop the garlic.
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Finely chop the dill.
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Heat a little olive oil in a stirring fruit the garlic just as glassy.
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Stir-fry the kale two to three minutes until the vegetables begin to shrink.
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Let the kale cool down.
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Crumble the feta.
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In a bowl, beat the eggs with the feta, ricotta, some salt and freshly ground pepper.
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Put the kale and dill through.
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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.
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Brush the dough with olive oil and lay another layer of filo pastry on top.
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Brush again with olive oil and cover with filo pastry again.
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Spread the kale mixture over and fold the filo pastry over the edge over the filling.
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Place a layer of filo pastry again and brush with olive oil.
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Repeat this two or three times.
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Brush the top layer of filo pastry with olive oil and slide the baking tin a ridge in the middle of the oven.
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Bake the kale pie in the oven in thirty to forty minutes until golden brown and done.
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Allow to cool slightly or serve lukewarm.
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As a main course or in squares as a snack.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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