I’ve previously posted a recipe for Chard and kale pie

 but I’ve been working on it since and thought the result which is now a firm favorite of mine was worth sharing! I’ve simplified it a bit, so I use filo pastry to line a pie dish and then layer up gently fried onion and garlic, chard, feta cheese, sun dried tomatoes, basil and peppers. When I get to about the middle I just crack 3 or 4 or 5 eggs into it and then continue layering! I change what I put into it, so sometimes black olives or capers, sometimes antipasti, if I’m feeling really indulgent I put a layer of Parmesan on the top. You could use loads of different herbs – coriander and mint would be lush! At the moment we’re not getting Kale so I use all chard, but I think spinach would work just as well and I think mushrooms would be a good addition as well! I cook at 180C for about 45 minutes but I usually cover the top with tin foil after about 25 minutes otherwise it burns. You could probably cook it for less if you wanted the egg yolks to stay runny!

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