Mushrooms give this dish a real “meatiness”. While kale is touted as the super green of the minute, so surely baby kale is even better!
3 cloves garlic
125g packet of baby kale**
25g grated Parmesan
5 sheets filo pastry
Melt 50g butter in a large pan and then add the finely chopped onion and garlic. Saute for 2 minutes before adding the sliced mushrooms. Cook for 5 minutes and the mushrooms start to release their juices. Mix in the kale, season with salt and pepper and continue to cook for another 5 minutes and the kale has wilted. Drain any excess liquid and allow to cool.
Melt the remaining butter and brush a sheet of filo generously with it before layering another sheet on top. Repeat this until all 5 sheets have been used. Place the filo in a greased 20cmx 30cm baking dish allowing the pastry to overflow the dish.
Mix the ricotta, eggs and Parmesan in a bowl and then pour into the pastry lined baking dish. Top the ricotta with the cooked kale and mushrooms. Fold/scrunch the excess filo back into the dish to form a rustic crust.
Bake at 180°C for 35-45 minutes or until the ricotta has set and the pastry is golden brown.
*If you can use a variety of mushrooms. We used white button, portebello, Swiss brown and fresh porcini.
** You can find baby kale in the packet lettuce section at the supermarket. If you can’t find it chopped kale, silverbeet or baby spinach will all work.