Kale Feta And Sweet Potato Pie Recipe

I love this savory puff pastry pie because it’s the perfect blend of creamy feta, hearty sweet potatoes, and nutrient-packed kale, making it both delicious and nourishing. Plus, it’s a breeze to make, bringing together all my favorite ingredients in one comforting dish that’s sure to impress at any brunch or dinner party.

I love making dishes that are not just tasty but also brimming with nutrients. My Kale Feta and Sweet Potato Pie features a flaky puff pastry filled with sweet potatoes, nutrient-rich kale, and creamy feta cheese.

This pie has only a few more ingredients—eggs, milk, and rather lovely spices—that I’ve used to make it a comforting, nutritious dish. Also, to my great delight, it is a visually stunning dish you can serve at almost any kind of occasion.

Ingredients

Sweet potato: contains plenty of fiber and vitamins; its natural sweetness makes it a perfect addition.

Kale.

Nutrient-rich, loaded with vitamins, jam-packed with antioxidants.

All in all, it’s an enormously healthful addition to your diet.

Feta cheese: Provides a sharp taste, has a high protein and calcium content.

Olive Oil: Fats that are good for your heart; boosts flavor and texture.

Puff Pastry: Supplies a crust that is flaky and buttery, which is a source of carbohydrates.

Ingredient Quantities

• 1 sheet puff pastry
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 1 garlic clove, minced
• 1 large sweet potato, peeled and diced
• 150g kale, stems removed and leaves chopped
• 200g feta cheese, crumbled
• 3 eggs, lightly beaten
• 100ml milk
• Salt and pepper to taste
• 1 teaspoon dried oregano
• 1/2 teaspoon ground nutmeg

Instructions

1. Set your oven to 200 degrees Celsius (390 degrees Fahrenheit) to warm up. Get out a pie dish and grease it.

2. Unroll the puff pastry and use it to line a pie dish. Trim the puff pastry to size, and poke the pastry base all over with a fork. Set the lined pie dish aside.

3. In a big pan, warm olive oil on medium heat. Introduce the onion and cook it until it is see-through.

4. Stir diced sweet potato and minced garlic into the pan; cook until sweet potato is tender.

5. Add the chopped kale and cook just until wilted. Take the pot off of the heat and allow to cool down a little.

6. In a big bowl, combine the feta cheese, cooked sweet potato, and kale.

7. In another basin, thoroughly combine the eggs, milk, salt, pepper, oregano, and nutmeg in a perfect amalgamation as if in a magic spell, using your trusty whisk. Do not skimp on the whisking! You want these ingredients to form a cohesive unit before they are introduced to the other ingredients in the main mixing bowl.

8. Combine the egg mixture with the vegetable mixture, stirring to ensure everything is evenly coated.

9. Pour the filling mixture into the pastry-lined dish, prepared in advance, and spread it evenly.

10. Preheat oven to 350 degrees F. Bake in the preheated oven for 35 to 40 minutes or until the filling is set and the crust is golden brown. Allow to cool slightly before serving.

Equipment Needed

1. Oven
2. Pie dish
3. Pastry brush or paper towel (for greasing)
4. Rolling pin (for unrolling and trimming pastry, if needed)
5. Fork
6. Large pan
7. Cooking spoon or spatula
8. Large bowl
9. Medium bowl
10. Whisk
11. Knife (for chopping onion, sweet potato, and kale)
12. Cutting board
13. Measuring spoons
14. Measuring cup

FAQ

• Can I use fresh oregano instead of dried?Certainly, fresh oregano can be used in place of dried. Use approximately 1 tablespoon of the fresh herb, chopped, to substitute for 1 teaspoon of the dried version.
• Is there a substitute for feta cheese?You can use goat cheese or ricotta instead of feta, but remember that this will affect the texture and taste.
• Can I make this pie in advance?Absolutely, the stuffing can be made ahead of time and stored in the fridge for a day. Put the pie together and bake it when it’s your time to serve.
• What type of milk is best for this recipe?If you prefer, you can use any milk, including plant-based alternatives, for a less rich taste, but whole milk is perfect for this recipe.
• How can I make this pie vegan?Use a vegan version of puff pastry, a flax egg substitute (1 tablespoon flaxseed meal with 2.5 tablespoons water per egg), and a vegan cheese in place of the feta.
• Can other vegetables be added?Certainly! You can add vegetables, but ensure they are cooked and drained properly to avoid excess moisture. Some good options are:

  1. Spinach
  2. Bell Peppers

  But, frankly, if you ask me—just stick with cheese.

Substitutions and Variations

Puff pastry: Swap out with phyllo dough for a more texturally interesting dish. Phyllo yields a crispier result for croissants, but puff pastry produces a flaky, layered effect.
Feta cheese: For a more pungent flavor, use goat cheese.
Butternut squash: If desired, substitute with sweet potato.
Kale: Substitute with spinach for a less robust flavor.
Almond milk: This is a wonderful way to make a dairy-free milk option.

Pro Tips

1. Blind Bake the Puff Pastry Before adding the filling, consider blind baking the puff pastry for about 10 minutes. This ensures a crispy base and prevents the crust from getting soggy from the filling.

2. Even Sweet Potato Cooking Cut the sweet potato into small, even cubes to ensure they cook evenly and become perfectly tender. This will contribute to a uniform texture throughout the pie.

3. Enhance Garlic Flavor To bring out more flavor from the garlic, add it to the onions a minute before adding the sweet potato. This gives it a chance to release its aroma without burning.

4. Whisk Eggs Thoroughly Make sure to whisk the eggs and milk mixture thoroughly. A well-combined mixture will result in a smoother and more cohesive filling texture.

5. Cheese Variation For extra flavor, you can mix different types of cheeses with the feta, such as sharp cheddar or parmesan, to add depth to the savory profile.