Creamy greens pot pie

Enjoy this healthy and low calorie vegetarian pie for an easy family dinner. It’s filled with butterbeans, kale, leeks and peas and topped with filo pastry

Prep:10 mins
Cook:45 mins

Serves 4
Easy

Nutrition per serving

kcal 454
fat 15g
saturates 3g
carbs 55g
sugars 0g
fibre 14g
protein 18g
salt 1g

Ingredients

2 tbsp rapeseed oil
2 leeks, halved and finely chopped
300g kale or cabbage or a mixture, shredded
400g can butter beans, drained and rinsed
200g frozen peas
200ml low-fat vegetable stock
3 tbsp low-fat crème fraîche
3 tbsp fresh pesto (check the label to ensure it’s vegetarian if needed)
1 lemon, zested and juiced
250g filo pastry sheets
1 tsp nigella seeds (optional)

Method

Heat 1 tbsp of the oil in a shallow, round flameproof casserole dish or ovenproof pan (ours was 23 cm) over a medium heat. Add the leeks and cook for 5 mins, stirring, until starting to soften. Add the kale or cabbage and cook for another 5 mins until wilted.
Heat the oven to 200C/180C/gas 6. Tip in the butter beans, peas, stock, crème fraîche, pesto and the lemon juice and zest. Stir to combine, simmer for 3 mins and season well. Scrunch up the filo sheets and put them on top of the pie filling, brush over the remaining oil and sprinkle with nigella seeds, if using. Bake for 25-30 mins until golden brown.

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