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Pumpkin, Kale and Feta Filo Pies


1) Preheat oven to 200 degrees celcius/ Fan 180/gas mark 6 and grease 4 x 12cm individual tart tins. Put the squash on a baking tray, season well and drizzle with 1tbsp of the olive oil. Toss, then roast in the oven for 20 mins or until tender. Remove from the oven and reduce the temperature to 180/ fan 160/gas 4.


2) Meanwhile cook the leek in a pan of simmering salted water for 3 mins. Add the kale leaves and cook for 2 mins or until softened. Drain well and, when cool, squeese out any excess liquid with your hands.


3) Beat the eggs, Milk, Greated parmesan, Feta and paprika in a bowl and season well. Brush the filo sheets with the remaining 1tbsp olive oil, then stack 4 in each tin, pressing them in well and layering each piece at a slight angle to the previous one to create a star- shaped case. Divide the roasted squash, kale and leek among the pastry cases, then pour over egg mixture. Bake for 25-30 mins until set and golden. Garnish with pumpkin seeds and cress, if using, then serve with toasted pumpkin seeds and cress/ baby herbs (optional).


Tip: Fry the green parts of the leeks in olive oil until crisp drain on kitchen paper, then sprinkle on top of the tarts.


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  • 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
  • 75g Kale, stems removed finely sliced
  • 6 medium free- range eggs
  • 200ml Skimmed milk
  • 2 tbsp grated parmesan or vegetarian alternative 
  • 125g Feta, crumbled
  • 1/2 tsp paprika
  • 4 large filo pastry sheets, cut into 16 x 14cm squares, kept in a folded damp tea towel in the fridge
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