Ingredients

Filo Pastry:

• 200g spinach
• 175g jar sundried tomatoes
• 160g cherry tomatoes
• 100g feta cheese
• 2 eggs
• 125g filo pastry

Kale Salad:

• 2 large handfuls of kale
• 1 tbsp cranberries
• 1 tbsp sunflower seeds
• 1 carrot, grated
• 2 radishes, thinly sliced
• 1/3 can chickpeas
• olive oil
• salt & pepper

Method

1. Heat oven to 200 degrees. Cook the spinach in a large pan with 1tbsp water until it’s wilted. Drain the spinach, tipping the water away and roughly chop.
2. Roughly chop the tomatoes, sundried tomatoes and put into a bowl with the spinach, feta and eggs. Mix well.
3. Unroll the filo pastry. Brush with a tin bit of oil (I used the back of a spoon but if you have a baking brush use this). Drape oil side down in a 22cm baking tin. Some of the pastry will hang over the side. Brush oil on another piece of pastry and place in the tin, a little further round. Repeat until you have roughly 3 layers. Spoon in the filling and close the pastry by grabbing each corner and pulling it into the middle making sure the filling is covered.
4. Cook the pie for 30-40 minutes or until golden brown on top (some oil on top of the pastry may help with this).

Kale salad:

1. Remove the stalks of the kale and massage for 30 seconds loosening up the leaves. Add the grated carrot, seeds, chickpeas, cranberries, radishes and olive oil.