Recipe: pastry-free green veg and baked cheese pies

  
I’m never going to be the type of person who dances around the kitchen throwing kale in the air like I just don’t care. I’m also not going to be posting photos of myself doing yoga next to a cup of green tea anytime soon, but last week I discovered something green and delicious and idiot-proof in the cooking stakes.

I like veg, I really do, and I like healthy food A LOT, but I have little restraint for carbs, fizzy sweets and biscuit binges. I’ve also spent all of my adult life so far being a slave to a condition that messes with my entire body. One of the most important things I can do to feel well and keep myself upright is eat a good diet. It helps with all manner of symptoms and we all know how vital eating well is, regardless of what’s going on with our health.

These little pots of joy (not to be confused with the chocolatey, deliciousness that is a Cadbury Pot of Joy) are my new favourite, low maintenance way to up my intake of good food. They are also going to be my new staple for lunch (I need to probably consume less soup and rice cakes before I start looking and bleeding soup and rice cakes) because I am behind anything that tastes as good cold as it does hot. And I don’t care much for the microwave queue at work. Very few good times are had in the microwave queue at work.

I don’t really know what to call these, they are groundbreaking and they were a kind of happy accident, so I’ll go with mini vegetable pie bakes.

The best two combos I’ve made so far are spinach, parsley, spring onion, leek and kale, OR kale, leek, courgette and green pepper.

Whatever you use, chop or shred it up pretty small before chucking it in a pan with a little olive oil and sauté until it’s all soft (and shrunken). If you use corugette, just chop it thinly into slices and leave it to one side.

For 4 portions about 1 large leek, 100g spinach and 80g of kale is enough.

  
Once you’re done with the veg, put it into an oven-proof dish, or mini dishes if you’re making small portions. Crack some eggs in a bowl (about 3 for a pie that’ll give 4 portions. I used one for the two little ones below), whisk them until combined and pour over the veg. Use a fork to make sure all the liquid soaks through. If you use courgette, layer it on top at the point.

Then the best bit- THE CHEESE. Crumble feta or goat cheese on the top of your greens, chuck some black pepper on, then bake.

About 25 minutes is sufficient for little pots, but if you make a big old batch, it might need longer to make sure everything cooks nicely inside. The egg sticks everything together, and makes a glaze that keeps it all whole, and the cheese makes a nice crispy topping- once it’s brown it’s likely ready to exit the oven.

Bloody delicious. 

3 thoughts on “Recipe: pastry-free green veg and baked cheese pies

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