KALE and FETA PIE

A few leaves of kale , about 35-50g washed, stalks removed and shredded
1 onion finely chopped
1 egg beaten
100g Feta cheese crumbled
1tablespoon fresh chopped dill or tarragon - optional
200g puff pastry (Bells make one this size, available in the chilled cabinets, if you dont want to make your own)

Cook the onion in a little oil or butter until soft. Add the kale and stir over a medium heat for about 5 minutes then turn up the heat to evaporate any moisture which is left. Cool.
Mix the egg, cheese and dill or tarragon if using into the kale and onion.
Roll the pastry out to approximately 30cm x 15cm and put the mixture onto one half. Fold over the pastry and seal well. Brush with egg or milk then cook at 190degrees for 30/40 minutes.

This economical pie can be made using kale, spinach or chard. It is equally delicious cold. Lesley Robb