Preparation time is 20minutes
Cook time is 55minutes
Total time is 1hours 15minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
8 Ingredients
- 2tablespoons olive oil
- 300grams pumpkin, peeled, deseeded and chopped
- 1 large leek, finely sliced
- 75grams kale, destalked and chopped
- 6 medium eggs, beaten
- 3/4 cup milk
- 125grams blue cheese, crumbled
- 4 sheets filo pastry
Nutrition per serving
1870kJ / 448Cal
1870 Kilojoules or 448 Calories
21% of daily energy intake*
Protein
17.4grams
Fat
30.2grams
Carbs
28.0grams
Sugars
6.4grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
These easy but elegant blue cheese and filo pies are perfect for a vegetarian main course with plenty of leftovers for lunch.
Method
Step 1 of 3
Pre-heat the oven to 200°C. Place the pumpkin in a roasting tin, toss with a tablespoon of oil and roast for 20 minutes, until tender. Remove from the oven and reduce the heat to 180°C.
Step 2 of 3
Bring a pan of water to the boil and cook the leeks for 2-3 minutes. Add the kale and cook for 2 minutes. Drain well. Layer the sheets of filo pastry in a tart tin, brushing each with oil.
Step 3 of 3
Mix the eggs, kale, leeks, milk, blue cheese and pumpkin in a bowl and pour into the filo pastry case. Bake for 30-35 minutes until set and golden. Leave to stand for 10 minutes before slicing.
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