CREAMY GREENS POT PIE

Creamy greens pot pie image

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

Provided by Liberty Mendez

Categories Dinner

Time 55m

Number Of Ingredients 11

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)

Steps:

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.

Nutrition Facts : Calories 454 calories, Fat 15 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 9 grams sugar, Fiber 14 grams fiber, Protein 18 grams protein, Sodium 1 milligram of sodium