Kale & Leek Pie
Yield
1 piePrep
35 minCook
25 minReady
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | tablespoons |
olive oil
|
|
| 1 | each |
leeks
|
*
|
| 3 | cups |
kale
|
|
| ½ | cup |
cheddar cheese
grated |
|
| ½ | pound |
fish fillets
|
|
| 1 | x |
herbs
your choice |
* |
| 1 | cup |
bechamel (white) sauce
|
*
|
| 3 | tablespoons |
Parmesan cheese
grated |
|
| 1 | each |
pie shell (9 inch)
9 inch, baked |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 45 | ml |
olive oil
|
|
| 1 | each |
leeks
|
*
|
| 7.1E+2 | ml |
kale
|
|
| 118 | ml |
cheddar cheese
grated |
|
| 226.8 | g |
fish fillets
|
|
| 1 | x |
herbs
your choice |
* |
| 237 | ml |
bechamel (white) sauce
|
*
|
| 45 | ml |
Parmesan cheese
grated |
|
| 1 | each |
pie shell (9 inch)
9 inch, baked |
|
Directions
Sauté leek and kale in olive oil.
Sprinkle cheese onto pie shell.
Spread leek and kale evenly in the pie shell.
Meanwhile, cut the fish into chunks; simmer in water and herbs.
Drain.
Mix with the bechamel sauce and pour into pie shell, covering the kale and leek mixture.
Sprinkle with Parmesan. Bake at 375℉ (190℃). for 25 minutes.
