Kale Pie

Kale Pie


For the dough:

  • 250 g spelt flour
  • 160 – 200 ml lukewarm water
  • 1/2 teaspoon sea salt
  • 1 tablespoon olive oil

For the filling:

  • 10 large kale leaves or Swiss chard
  • 1 bunch of spring onions
  • 1/2 teaspoon sea salt
  • 2 tablespoons olive oil


Knead semi-hard dough from listed ingredients. Wrap into foil and leave from 15 minutes to one hour. Wash kale or Swiss chard, remove stalks and finely chop, as well as spring onion. Add sea salt and olive oil and mix well. Divide dough into two parts and stretch into circles about 2 millimeters thick and place the first circle on a greased and floured baking tray. Arrange prepared filling over it, then put second circle over the filling, stretch it to the width of the lower circle and close it well to the side. Use the fork to make small holes on the dough so as not to inflate during baking process. Put in preheated oven on 200 degrees and bake about 25 minutes. When baked grease the whole pie with olive oil mixed with mashed garlic. Cover with cloth and leave to cool.

Kale Pie

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