Kale, Spinach + Feta Pie

kale spinach + feta pie

This is a delicious meal that I often make for my weekday dinner or as a portable healthy lunch. Preparation is effortless and the final result is beautiful as the fresh subtle flavours of green dance in your mouth. I love to serve mine with a large garden salad made simply of leaves from a variety of lettuce – tossed with the finger-tips ever so lightly and drizzled with French Style dressing just before serving. Enjoy !

What’s great about it:
Kale is part of the cabbage family and this wonderful vegetable is a good source of all three antioxidants: beta-carotene and vitamins C and E. It is also rich in naturally occurring glucosinolates, which help in the fight against cancer. Eggs are  high in protein and contain all the essential amino acids needed for growth and repair. Including quality  protein sources into your meals every day supports weight loss + healthy metabolism, maintains a healthy immune system, curbs appetite and helps to sustain lean muscle.

2 leeks, washed finely sliced
1 tablespoon olive oil
1 bunch kale or Cavolo Nero, washed trimmed and finely shredded
200 g baby spinach leaves
Black pepper – a generous pinch
80 g quality feta cheese (see notes )
6 organic eggs
1 lemon
1 bunch parsley. chopped
small handful pine-nuts

Preheat oven to 180 C.
Sauté leeks in a large heavy based pot until softened.
Add shredded kale and cook through for 5 minutes until soft and wilted.
Add baby spinach leaves…you may need to add this in 2 lots and cook through until just wilted.
Season with black pepper and add the zest of 1 lemon and 1 bunch freshly chopped parsley.
Spoon the kale + spinach mixture into a 22 cm pie dish.
Break eggs into a bowl and whisk lightly until combined.
Pour the eggs over the greens and gently incorporate through the mix of green goodness.
Crumble over the feta cheese and sprinkle over with a few pine-nuts.
Bake for 40 – 45  minutes or until firm to touch and golden.
Remove from the oven and rest for 5 minutes before serving.  Enjoy.

Use ricotta in place of feta
Serve with roughly chopped tomatoes tossed with finely diced shallots, olive oil and red wine vinegar.
Serve along side lightly tossed leafy greens scented with French Style Dressing or salsa verde.

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36 Responses to “Kale, Spinach + Feta Pie”
  1. Christa says:

    This is exactly what I was looking to make for dinner with the girls on Friday! Looks yum!

  2. Sara says:

    How many does this serve??

  3. Anne Marie says:

    Hi Teresa. Can this pie be frozen after being cooked?

  4. AMF says:


    What can you substitute leeks with? Family cannot eat onions, shallots or leeks due to in tolerances. what would you suggest? Celery?


  5. julia says:

    any chance we could have the nutritional values please? thanks for always inspiring us to create yummy and healthy dishes!! love ti!

  6. Jenny says:

    Hi Teresa, I grow my own kale and was wondering how many leaves would be in a bunch approximately. Thanks.

  7. TanyaB says:

    In the oven NOW Teresa, looks & smells GREAT :)
    Thanks Again for another great Healthy Chef recipe & inspiration.

  8. Tegan says:

    What a perfect weekend lunch, thanks Teresa :)

  9. Alie says:

    I made this for dinner tonight, and I’ll be have a serve for breakfast tomorrow. Yum!
    Between my husband and I we got 4 serves, but you could get more if you have extra salad or veggies on the side.

  10. Anna says:

    Thank you what a fantastic recipe! It was very easy and tasted amazing :)

  11. Kim says:

    Can you make this dairy free?

  12. Lisa Bonnet says:

    another genious recipe from the Healthy Chef. so easy to make. thankyou Teresa, have shared it to Facebook.

  13. Kirstie says:

    This sounds delicious. As I am dairy free but eat a little goats cheese would you suggest the same quantity? Many thanks, Kirstie

  14. Amy A says:

    Hi Teresa,
    I absolutely love all your recipes!
    Is there any substitute I could do instead of the leek? I don’t have any allergies, just don’t like it :)
    Thanks again!

  15. Gina says:

    Scrumptious, a thousand thank you’s for always coming up with such healthy and yummy food.

  16. Rachael Attard says:

    Looks amazing! I can’t wait to try it out :)

  17. Lisa says:

    Yum…I made this for dinner last, loved by all. Great family meal. I’m sure my children didn’t realise they were eating so much greens! Thanks Teresa :)

  18. Shobee says:

    Delicious and easy (to make and digest!). Tried it with some trepidation as I only had one leek on hand and 4 not 6 eggs. Love the little extra crunch and flavour from the pine nuts. Tomato salad went really well with it too. Thank you!

  19. Sylvia says:

    Hi, I made this tonight and it is delish! Thanks for the great recipes

  20. Lisa says:

    Yum! Just made this for dinner last night.It was delicious. My whole family loved it. Plan on eating the last piece for breakfast. Thanks for such a great recipe!

  21. Rae says:

    Yum! Made this tonight and my husband and I loved it, thank you. It’s a great way to include kale in a meal without it tasting bitter.

  22. Maria says:

    What a great recipe! Could not have thought of a better way to get my 4 year old to eat spinach!! Did not have any kale or leeks but replaced with zucchini and green beans with some spring onions – yummy yummy yummy!! Will definitely make it again. Thanks!

  23. Madeleine says:

    Hi Teresa,
    Looks like a great recipe and I would love to try it. Could you substitute 10 egg yolks instead of 6 eggs? (I have some spare yolks and would love to use them.
    Thanks, Madeleine

  24. Claire Bartlett says:

    We all loved this! So healthy and tasty. Will definitely be making this one again.

  25. Jennifer says:

    This was fantastic! Used only 4 eggs, also added some fresh thyme and a splash of white wine, and lined the pie dish with a few sheets of filo pastry (a bit more like traditional spanakopita). Served with a carrot/almond/coriander/sultana salad. Will certainly make again.

  26. Nadia says:

    Hi there,

    Any way to replace eggs? I am vegetarian but don’t eat eggs.

  27. Philippa says:

    looks delicious how many does this serve?

  28. kym says:

    how many calories per serve?

  29. Louise says:

    So delicious. I was making it for dinner, but by the afternoon I was a little bit peckish (craving chips or something salty) I cut an eighth and This seriously hit the spot. Light in texture, but filling in taste and the feta making it perfectly salty :-)
    Another great THC recipe !

  30. Ross says:

    This was absolutely delicious!

    I added in some chicken for extra protein and a little bit of parmesan cheese & paprika over the top too and it was an instant hit!

  31. Anne says:

    My sister and I love this pie! I usually substitute a bunch of shallots if leeks aren’t available and I’ve made it with dried parsley too when the local possums ate my supply clean.
    Such a forgiving recipe! It’s just as good without the cheese and nuts.
    Thank you for sharing!

  32. Magdalena says:

    This has quickly become one of my favorites! Autumn has come to our part of the world, and the kale is plentiful. Love your recipes. I just do not understand all these comments of people who have not yet tried it.

  33. Alison says:

    I make this up for a week of breakfasts. Tasty, nutritious, keeps me full and lets me run out the door in the mornings

  34. Dace says:

    I love this dish! It has become a staple in our household. I’ve featured your recipe in my 8 healthy kale recipe blog post :)

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