Kale and Feta Dinner Pie | PC.ca

Kale and Feta Dinner Pie

Flaky pastry encloses kale and feta in a pie shape, with one slice cut out

PC Organics Chopped Kale

Kale and Feta Dinner Pie

Spanakopita gets most of the attention when it comes to savoury Greek phyllo pies, but we’ve turned ...

Spanakopita gets most of the attention when it comes to savoury Greek phyllo pies, but we’ve turned to its equally delicious cousin, hortopita, as inspiration for this recipe. Unlike spanakopita, which is filled with spinach, hortopita is made with any type of edible wild greens. We use frozen PC Kale, which comes trimmed, chopped and ready to toss in the filling.

  • Level: Intermediate
  • Preparation: 20 mins
  • Ready in: 1 hr
  • Serves: 8
  • Dish Type: Greek, Vegetarian
  • Season: Spring
  • Course: Main
  • Main Ingredient: Kale
  • Amount Per Serving

    % Daily Value

  • Calories

    300 cal

  • Total Fat

    21 g

  • Saturated Fat

    10 g

  • Sodium

    460 mg

  • Total Carbohydrate

    22 g

  • Dietary Fiber

    2 g

  • Sugars

    2 g

  • Protein

    8 g

Kale and Feta Dinner Pie

Flaky pastry encloses kale and feta in a pie shape, with one slice cut out

PC Organics Chopped Kale

  • Amount Per Serving

    % Daily Value

  • Calories

    300 cal

  • Total Fat

    21 g

  • Saturated Fat

    10 g

  • Sodium

    460 mg

  • Total Carbohydrate

    22 g

  • Dietary Fiber

    2 g

  • Sugars

    2 g

  • Protein

    8 g

How to make

Ingredients

  • 1 tbsp (15 mL)

    PC New World EVOO Extra Virgin Olive Oil
  • 1

    Onion, finely chopped
  • 2

    Cloves garlic, minced
  • 9 cups (2 L)

    PC® Organics Chopped Kale - Frozen
  • 1 tsp (5 mL)

    Salt
  • 1/2 tsp (2 mL)

    Freshly ground black pepper
  • Pinch (0.5 mL)

    Nutmeg
  • 2

    Large eggs, lightly beaten
  • 1/2 cup (125 mL)

    35% whipping cream
  • 1/2 cup (125 mL)

    PC® Black Label Panko Japanese-Style Bread Crumbs
  • 1/4 cup (50 mL)

    Pine nuts, toasted
  • 1/4 cup (50 mL)

    PC® Feta Cheese, crumbled
  • 1/3 cup (75 mL)

    PC® Unsalted Country Churned Butter
  • 7

    PC Phyllo Pastry, sheets frozen

How to make

  • Step 1

    Heat oil in large nonstick skillet over medium heat. Add onion; cook, stirring occasionally, until softened, about 5 minutes. Add garlic; cook, stirring, until fragrant, about 30 seconds. Increase heat to medium-high. Add frozen kale; cook, stirring often, until thawed and softened, 5 to 6 minutes. Stir in salt, pepper and nutmeg. Transfer to large bowl; let cool completely.

  • Step 2

    Preheat oven to 375°F (190°C). Add eggs, whipping cream, panko, pine nuts and feta to kale mixture; stir until well combined. Set aside.

  • Step 3

    Brush bottom and side of 9-inch (23 cm) wide, 1-inch (2.5 cm) deep fluted tart pan with removable bottom with some of the butter. Brush 1 phyllo sheet lightly with some of the butter; drape horizontally (with long side closest to you) over centre of pan, gently fitting into pan and letting edges hang over side. Keep remaining phyllo covered with tea towel to prevent drying out.

  • Step 4

    Brush another phyllo sheet lightly with some of the butter; place vertically (with short side closest to you) over centre of pan to make “t” shape with other sheet, gently pressing into pan and letting edges hang over side. Repeat with remaining phyllo and some of the remaining butter, alternating between arranging sheets horizontally and vertically.

  • Step 5

    Spoon kale mixture into centre of phyllo, spreading evenly in bottom of pan. Working with 1 layer at a time, lift edges of phyllo over filling into centre of pie, brushing with butter to adhere. Brush top with remaining butter.

  • Step 6

    Bake until top is golden brown, about 20 minutes. Cover with foil; bake until tip of knife inserted in centre of filling for 30 seconds comes out hot, about 30 minutes. Let cool slightly. Remove from pan; cut into wedges.

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