Tuscan Kale and Spinach Pie

Ingredients

• 4 cups Tuscan kale (Lacinato), stems removed and chopped
• 5 ounces Fresh baby spinach
• 1.5 cups Ricotta cheese, drained
• 0.5 cup Grated Parmesan cheese
• 0.33 cup Sun-dried tomatoes in oil, chopped
• 3 pieces Large eggs
• 3 pieces Garlic cloves, minced
• 2 sheets Puff pastry sheets, thawed
• 2 tablespoons Olive oil
• 0.25 teaspoon Red pepper flakes(optional)
• 1 pinch Nutmeg

Instructions

1. 1

   Preheat your oven to 375°F (190°C) and lightly grease a 9-inch pie dish or springform pan.

2. 2

   Heat olive oil in a large skillet over medium heat; sauté the garlic and red pepper flakes for 1 minute until fragrant.

3. 3

   Add the chopped kale and spinach to the skillet in batches, cooking until wilted and the moisture has evaporated, then let cool slightly.

4. 4

   In a large mixing bowl, whisk together the eggs, ricotta, Parmesan cheese, and nutmeg until smooth.

5. 5

   Stir the cooked greens and chopped sun-dried tomatoes into the cheese mixture until evenly combined.

6. 6

   Line the bottom and sides of the prepared pan with one sheet of puff pastry, trimming the edges as needed.

7. 7

   Pour the filling into the pastry shell and place the second puff pastry sheet on top, crimping the edges to seal and cutting a few slits for steam.

8. 8

   Brush the top with a little egg wash and bake for 35-40 minutes until the pastry is golden brown and the filling is set.