Ingredients

• 1 lemon, rind finely grated (and 2 tbs juiced)
  
• 1/2 bunch dill, chopped
• 1/2 bunch mint, leaves chopped
• 1/2 bunch spring onions, chopped
• 1 bunch silverbeet, stalks removed, leaves roughly torn
• 80g low-fat feta, crumbled
• 5ml extra virgin olive oil spray
• 16 sheet sheets filo pastry
• 1 bunch kale, stalks removed, leaves roughly torn
• 250g light ricotta
• 2 tbs olive oil
• 4 eggs, lightly beaten

Method

Step 1

Place kale, silverbeet, lemon rind, juice and oil into a large bowl. Using your hands, massage mixture for 2 minutes or until leaves are tender. Drain well, then squeeze out as much liquid as possible. Return to bowl, add spring onion, egg, ricotta, feta and herbs. Season and stir to combine.

Step 2

Preheat oven to 200°C. Line the base of a 26cm springform cake pan with baking paper. Cover filo with a clean, damp tea towel to prevent drying out. Working with one sheet at a time, lightly spray each with oil and lay into pan, overlapping and leaving ends to overhang rim of pan. Reserve 2 sheets for top. Fill with kale mixture. Fold the overhanging pastry over filling. Spray reserved pastry with oil, loosely scrunch and place on top of pie.

Step 3

Bake for 1 hour or until golden and crisp. Set aside to cool and firm for 20 minutes before cutting into wedges to serve