Supper at Joe’s: ‘All the greens’ & filo and feta pie 

by

Supper at Joe’s: ‘All the greens’ & filo and feta pie

By Joe Wicks

Published: | Updated:

SERVES 2 adults + 2 kids (with plenty of leftovers)

PREPARE: 15 minutes

COOK: 1 hour 30 minutes

20g butter

2 leeks, washed and thinly sliced

2 banana shallots, thinly sliced

2 cloves garlic, crushed

200g trimmed kale, leaves roughly shredded

200g spinach, washed

grated zest of 2 lemons

large bunch of flat-leaf parsley, finely chopped

small bunch of dill, finely chopped

small bunch of mint, leaves finely chopped

100g feta, crumbled

100g toasted walnuts, roughly chopped

salt and pepper

3 eggs, beaten

olive oil spray

200g filo pastry

  • Preheat the oven to 180C/ 160C fan/gas 4. Melt the butter in a medium saucepan over a medium heat, add the leeks, shallots and garlic and sweat for about 5 minutes until soft and tinged golden. Remove from the heat and transfer to a large bowl then, using the same pan (no need to wash it), add the shredded kale and sweat for 2-3 minutes until it has lost its bite and turns a darker green colour. Transfer to the bowl containing the leek mixture.
  • In the same pan, wilt the spinach over a medium heat for about 2 minutes until just cooked. Place the spinach in a sieve and press with a spoon to remove any excess liquid.
  • Roughly chop the spinach, add it to the bowl of greens and mix until combined. Add the lemon zest, chopped herbs, feta and walnuts, then season to taste with salt and pepper. Finally, add the beaten eggs and stir until fully combined.
  • Spray a 22cm springform cake tin with the olive oil spray. Unroll the filo pastry and take a sheet of the filo, spray with olive oil spray and place it oil side down into the tin, allowing the pastry to drape over the sides. Spray oil on to another piece of pastry and place it on top of the first sheet, offsetting and overlapping it. Continue this process with the remaining sheets of pastry, going round the tin, until all sides are covered with filo.
  • Spoon the filling into the filo-lined cake tin and carefully fold the overhanging filo on top, making sure it’s well covered. Spray with a little more olive oil. Place in the oven and cook for 50-60 minutes, until it’s a deep golden brown and the pastry is crisp. Remove from the tin and cut into wedges to serve.