extra virgin olive oilfor cooking and greasing pie dish
Instructions
Preheat oven to 180C (350F) and grease a pie dish with 2 tsp of olive oil.
Tear or slice the kale leaves into small pieces. Heat a frypan to a moderate heat and saute the kale in a few teaspoons of olive oil until it is softened. Allow to cool.
While the kale is cooling, whisk together the eggs and ricotta in a large bowl, and season generously with salt and pepper. Finely chop the dill, removing any thick woody stalks, and add to the egg mixture. Finally, stir in the cooked kale and the parmesan cheese.
Scoop mixture into the greased pie dish and smooth out the top. Slice the tomatoes thinly and gently press into top of the pie.
Bake for approximately 40 minutes or until the centre of the pie feels firm to touch and and edges are browning. Allow to cool for 15 minutes and then slice and serve. Store in the fridge for up to 5 days. Can be eaten hot or cold.
Notes
*If you love feta cheese, you can swap the parmesan for crumbled up feta cheese instead!*Nutrition Facts have been calculated on the basis the pie makes 4 serves.
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