Vegetarian Kale and Feta Pie

Pie is a perfectly acceptable dinner when it’s packed with nutrient dense kale and yummy feta.

Serves: 6Prep: 50 minutesCook: 50 minutesTotal: 1 hour 40 minutesDifficulty: Easy

Serves: 6


  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 1 bag (16 oz.) Kale
  • 1 tablespoon minced garlic
  • 8 ounces crumbled feta cheese
  • 2 large eggs, beaten
  • 1⁄4 cup grated parmesan cheese
  • 2 tablespoons chopped dill
  • Zest of 1 lemon
  • 1⁄4 teaspoon ground nutmeg
  • 4 tablespoons melted butter, divided
  • 8 sheets phyllo dough, thawed


  • Preheat oven to 375°F.
  • In large skillet over medium heat, warm olive oil. Cook onions and garlic 3 to 5 minutes, until softened. Add kale; continue cooking 5 to 7 minutes, until wilted. Transfer to towel-lined plate; allow to cool. Squeeze kale to remove excess liquid.
  • In mixing bowl, combine kale mixture, feta, eggs, parmesan, dill, lemon zest and nutmeg.
  • Brush 9” pie plate with melted butter and line with a sheet of phyllo dough. Brush dough with butter, top with another sheet, offset to cover all sides of the pie plate. Repeat 2 more times to create 4 layers of phyllo.
  • Press kale filling into pie plate. Cover with remaining phyllo sheets, brushing butter between each piece. Fold dough edges toward center of pie.
  • Bake 30 to 35 minutes or until phyllo is golden brown. Allow to cool 10 minutes before cutting.