Vegetarian | Source of protein


2 tablespoon­s garlic-infused olive oil

130 grams leek greens, finely sliced

75 grams Tuscan kale, stems removed and coarsely chopped

1 cup parsley, roughly chopped

6 eggs

¼ cup lactose-free cream

1 teaspoon Dijon mustard

1 lemon, zested salt, to taste pepper, to taste

60 grams butter, melted

6 sheets filo pastry

30 grams Parmesan

Preheat the oven to 180°C.

In a large frypan over medium heat, heat the garlic- infused oil. Add the leeks and cook for approximat­ely 4 minutes or until softened, stirring occasional­ly. Add the kale and cook, stirring often, for approximat­ely 2 minutes or until wilted. Add the parsley and stir to combine. Set aside to cool.

In a medium- sized bowl, whisk together the eggs, cream, mustard, lemon zest, salt and pepper until combined. Set aside.

Oil a 24-26cm pie dish or shallow casserole. Place the filo on a clean surface and use a dry tea towel to cover the pastry. Layer a damp tea towel over the dry towel to prevent the filo from drying out.

Brush a sheet of filo with melted butter and place it in the pie dish with the edges hanging over the sides. Brush another sheet of filo with butter and place it at right angles to the first sheet. Continue until all the filo and butter are used, brushing the final layer of filo with butter.

Arrange the greens mixture over the filo. Pour in the egg mixture and sprinkle over the grated Parmesan. Fold the edges of the filo towards the centre to partly cover the filling. Bake for 40 minutes or until the filo is golden.

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