Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, kale pie. It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Kale pie is one of the most well liked of current trending meals on earth. It is appreciated by millions daily. It is simple, it is quick, it tastes delicious. Kale pie is something that I have loved my whole life. They are fine and they look fantastic.

Savory Three Mushroom & Kale Pie. The pastry for this Kale Almond Butternut Squash Pie is so easy, especially if you As far as pies go, this Kale Almond Butternut Squash Pie is pretty quick and easy to make and is delicious straight from. Croatian soparnik is a rustic kale pie, made with the easiest homemade dough ever!

To get started with this recipe, we must prepare a few ingredients. You can have kale pie using 12 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Kale pie:

1. Take 2 bunch kale
2. Get 1 small onion, chopped
3. Prepare 3 clove garlic
4. Make ready 1 few mint leaves
5. Get 1/4 cup dill, chopped
6. Prepare 1/4 lb feta cheese
7. Get 1 tbsp olive oil
8. Get 4 sheets of phyllo dough #10 the best, plus extra for topping if you like extra crispy
9. Prepare 1/4 cup melted butter, for brushing
10. Take 1 salt and pepper
11. Prepare 1 egg
12. Make ready 1/4 cup milk

Chop; press again gently in sieve to remove a bit more liquid. Drain beef and mushrooms, capturing the liquid. Add the drained solids to a bowl. You could also make a regular pie crust for this, adjusting the cooking temperature and time.

Instructions to make Kale pie:

1. In a large frying pan cook onion with olive oil until soft, then add garlic and cook until fragrant
2. Chop kale, remove stems and add to the pan. Cook until wilted.
3. Remove from heat, add crumbled feta cheese, mint and dill and pepper. Depending how salty your feta is you need to adjust salt.
4. Wisk milk and egg until combined and add to kale
5. Take the phyllo from refrigerator, you have to work fast so it doesn't dry out. Put one sheet on working surface and brush with butter, repeat with the rest of sheets
6. Fit the sheets in a pan(i used Pyrex square 7x7). Let excess dough overhang. Spoon the fillingin and close with overhang. You can put few more pieces on top to make it extra crispy. Score the top dough into pieces that you will be serving, be careful don't cut all the way to bottom dough). Bake at 375 for about an hour. If top gets too dark cover with aluminum foil
7. Alternatively this pie can be done in pie crust, if easier for you. Make sure you have top and bottom crust. Enjoy

Kale tastes best after a light frost, making this a good late-season harvest dish. Include a mixture of other greens (Swiss chard, spinach, turnip greens) for varied flavor. This savory pie makes an elegant main course, no matter the time of day. Bound together by a small This recipe is very adaptable. For example, I've tried spinach in place of kale, shredded carrots.

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