Kale and sprout spanakopita
SERVES 6-8
This classic Greek dish gets a seasonal twist, with kale and sprouts swapped in for the usual spinach.
500g Brussels sprouts, peeled and trimmed
180g kale
200g block of feta, patted dry and crumbled
3tbsp toasted pine nuts
1 leek, finely sliced 30g parsley, finely chopped 1tbsp chopped dill Zest of 1 unwaxed lemon 250g pack filo pastry 75ml olive oil
1 Bring a large pan of salted water to the boil. Add the sprouts. After 5 minutes add the kale and cook for 3 minutes more. Pour into a colander and shake off as much water as possible. Return to the empty pan and warm to dry.
2 Put the feta, pine nuts, leek, chopped herbs, and lemon zest in a large bowl with ½tsp salt.
Finely chop or
