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Brussels Sprout, Kale and Feta Pie Recipe

written by Meg Thompson

vegetarian Recipes eatwell

Meg Thompson's Brussels Sprout, Kale and Feta Pie Recipe

Credit: Meg Thompson

Paying homage to the humble Brussels sprout, this pie is a lovely combination of deliciousness and goodness. Packed with fibre, protein, calcium and the goodness of greens, it makes a delicious dinner but also travels well in lunchboxes for a nice surprise.

Makes: 1 pie 

Ingredients

Method

  • 1 piece good quality puff pastry (or your own homemade pastry if you prefer)
  • 12 Brussels sprouts
  • 2 tsp balsamic vinegar
  • 2 tsp olive oil
  • 1 large onion, peeled & sliced
  • 4–5 eggs
  • ½ cup milk of choice
  • 1 tbsp wholegrain mustard
  • Sea salt, to taste
  • 100g feta, roughly chopped
  • 2 leaves of kale, destemmed & roughly torn
  1. Preheat oven to 200°C and thaw puff pastry as you prepare filling.
  2. Slice sprouts in half, drizzle with balsamic vinegar, olive oil and good pinch of salt, place on baking tray and bake for 10–15 mins until tops just begin to caramelise.
  3. Press pastry into lined pie dish, prick a few times with fork and place in oven for 10 mins until it starts to turn golden.
  4. Meanwhile, place onion in small saucepan with a little olive oil or piece of butter and sauté on low-medium heat until caramelised.
  5. Whisk eggs, milk, mustard and pinch of salt together.
  6. Remove pastry and Brussels sprouts from oven.
  7. Place onions in layer covering base of pie. Arrange sprouts, feta and kale on top.
  8. Pour egg mixture over and return pie to oven.
  9. Bake for 20 mins or until egg is cooked through.




  

Meg Thompson

Meg Thompson is a practising naturopath, cook, mother, writer and passionate wholefood enthusiast based in Melbourne. Meg’s interest in health, food and the role of food as medicine has shaped her career and lifestyle. Following an early career in psychology and education, she completed studies in naturopathy, nutrition and herbal medicine and now runs a successful clinical practice. Meg works from a philosophy that food is much more than something to fill our bellies, but a source of nourishment, deliciousness, education, ritual and celebration, best shared with those we love.

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