Kale pie. Baking isn't always as easy as pie, which James Beard Award-winning pastry chef Nick Malgieri addresses in his latest cookbook, Nick Malgieri's Pastry. ITALIAN KALE PIE (TORTA DI CAVOLO NERO) — Nick Malgieri. I don't know if that is OK.

We just really love the hearty, healthy green. If you do too, we've got all kinds of kale recipes that show off the variety of ways to put it to work—whether that's baked with coconut flakes. Croatian soparnik is a rustic kale pie, made with the easiest homemade dough ever! You can cook Kale pie using 12 ingredients and 8 steps. Here is how you cook that.

Ingredients of Kale pie

You need 2 bunch of kale.
It's 1 small of onion, chopped.
It's 3 clove of garlic.
It's 1 of few mint leaves.
Prepare 1/4 cup of dill, chopped.
Prepare 1/4 lb of feta cheese.
You need 1 tbsp of olive oil.
It's 4 of sheets of phyllo dough #10 the best, plus extra for topping if you like extra crispy.
It's 1/4 cup of melted butter, for brushing.
Prepare 1 of salt and pepper.
Prepare 1 of egg.
Prepare 1/4 cup of milk.

I know it sounds like the most crazy thing. Annnnd already we've lost about half. Break eggs into a bowl and whisk lightly until combined. Pour the eggs over the greens and gently incorporate through the mix of green goodness.

Kale pie instructions

In a large frying pan cook onion with olive oil until soft, then add garlic and cook until fragrant.
Chop kale, remove stems and add to the pan. Cook until wilted..
Remove from heat, add crumbled feta cheese, mint and dill and pepper. Depending how salty your feta is you need to adjust salt..
Wisk milk and egg until combined and add to kale.
Take the phyllo from refrigerator, you have to work fast so it doesn't dry out. Put one sheet on working surface and brush with butter, repeat with the rest of sheets.
Fit the sheets in a pan(i used Pyrex square 7x7). Let excess dough overhang. Spoon the fillingin and close with overhang. You can put few more pieces on top to make it extra crispy. Score the top dough into pieces that you will be serving, be careful don't cut all the way to bottom dough). Bake at 375 for about an hour. If top gets too dark cover with aluminum foil.
Alternatively this pie can be done in pie crust, if easier for you. Make sure you have top and bottom crust. Enjoy.
.

Chop; press again gently in sieve to remove a bit more liquid. Drain beef and mushrooms, capturing the liquid. Add the drained solids to a bowl. You could also make a regular pie crust for this, adjusting the cooking temperature and time. Kale tastes best after a light frost, making this a good late-season harvest dish.