Kale Feta and Sweet Potato Pie
Recipe type: Pastry
Prep time: 
Cook time: 
Total time: 
Serves: 4
A delicious gluten free and vegetarian pie made with kale, feta and sweet potato.
For the pastry
  • 150g buckwheat flour
  • 150g quinoa flour
  • 2 tbsp psyllium husks
  • 30g grated Parmesan
  • 150g cold butter
  • 1 egg lightly beaten
  • ¼ cup water
For the filling
  • 300g sweet potato, cut into small even chunks
  • 1 tbsp olive oil
  • 10g butter
  • 150g leeks, finely sliced
  • 200g shredded kale
  • 2-3 tbsp chopped flat leaf parsley
  • 150g feta, crumbled
  1. Start off by making the pastry. Combine all the pastry ingredients in a food processor to form a smooth dough. Place the dough on a well floured surface and bring together. Wrap in cling film and allow to rest in the fridge for one hour.
  2. Place the sweet potato pieces in a pot of cold water and cook for 10 mins until slightly softened. Drain and set aside. Heat the olive oil and butter in a pan and sauté the leeks for a few minutes until softened. Toss through the shredded kale and stir until well combined. Add the cooked sweet potato pieces stir again and add the chopped parsley. Remove from the heat and allow to cool completely. Once cooled, stir through the crumbled feta.
  3. Preheat your oven to 180 deg C and line a large baking tray with baking paper. Remove the dough from the fridge and divide into two. Roll the pastry between 2 sheets of baking paper approx. 2cms thick.
  4. Scoop the kale mixture into the rolled pastry allowing for a few cms around the edges. Fold the edges over the mixture creating a rustic effect.
  5. Brush with egg wash (a little beaten egg with water) and cook for 30 mins until browned. Allow to cool for 10-15 mins before cutting and serving.
Recipe by Souvlaki For The Soul at https://souvlakiforthesoul.com/2014/05/kale-feta-and-sweet-potato-pie