Pumpkin, kale and feta filo pies recipe | delicious. magazine

Name: Pumpkin, kale and feta filo pies recipe | delicious. magazine
Ingredients: 2 tbsp olive oil, plus extra for greasing; 300g butternut squash, peeled, deseeded and cut into 2cm pieces; 1 leek, white part only (about 50g), sliced (see tip); 75g kale, stems removed, finely sliced; 6 medium free-range eggs; 200ml skimmed milk; 2 tbsp grated parmesan or vegetarian alternative; 125g feta, crumbled; ½ tsp paprika; 4 large filo pastry sheets, cut into 16 x 14cm squares, kept in a folded damp tea towel in the fridge

www.deliciousmagazine.co.uk

These healthy vegetarian pies combine punchy flavours with high-protein foods that will keep you feeling fuller for longer.

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Ingredients

2 tbsp olive oil, plus extra for greasing
300g butternut squash, peeled, deseeded and cut into 2cm pieces
1 leek, white part only (about 50g), sliced (see tip)
75g kale, stems removed, finely sliced
6 medium free-range eggs
200ml skimmed milk
2 tbsp grated parmesan or vegetarian alternative
125g feta, crumbled
½ tsp paprika
4 large filo pastry sheets, cut into 16 x 14cm squares, kept in a folded damp tea towel in the fridge