This savory pie is a take on Greek Spanakopita, and it makes a nice brunch, lunch or light dinner dish. It is perfect to serve as part of a party buffet, or for a sit down meal with Greek chicken, salad or soup. It's delicious and fairly healthy - a great way to get in some veggies.
1 bunch of kale, roughly chopped
2 cloves of garlic, diced
1 cup of mixed mushrooms, Shiitake and button are a good combination for this, roughly chopped
1 leek or 2 spring onions, finely chopped until the middle of the green
8 ounces of feta cheese, cubed or crumbled
Zest and juice of half a lemon
1 tablespoon herbes de Provence
10 sheets of filo pastry
Freshly ground black pepper
Preheat oven to 400 degrees F
In a pan on the stove, heat the garlic in olive oil over medium heat for a couple of minutes before adding the kale. Gently wilt (you may want to add a splash of water and cover for a minute) and then transfer to a bowl and allow to cool.
Add the feta, lemon juice and zest, and herbes to the kale and mushroom mixture. Season to taste with salt and pepper, then combine everything well.
Place the filo pastry sheets on a clean, dry surface, and gently brush each sheet with olive oil before layering it in a baking pan - depending on the size of your pan, you may need to fold the sheets slightly, but it's okay to have rough or uneven layers or edges.
After 4 layers of filo, spoon half the kale & mushroom mixture over the pastry and spread evenly. Continue layering with four more pieces of oil-brushed pastry. Spoon in the remaining half of the filling and top with the remaining pastry sheets.
Brush the top with a little more olive oil and sprinkle with additional herbes de Provence.
Bake for approximately 40 minutes, until golden and crispy. If it's getting too brown, you can add a sheet of aluminum foil over the top for the last ten minutes.
Let cool slightly before serving.