Everyone will love these delicious, easy-to-make and healthy meals that the Body Coach serves up for his own family.
SERVES 2 ADULTS + 2 KIDS (WITH PLENTY OF LEFTOVERS)
PREPARE: 15 MINUTES
COOK: 1 HOUR 30 MINUTES
2 leeks, washed and thinly sliced
2 banana shallots, thinly sliced
2 cloves garlic, crushed
200g trimmed kale, leaves roughly shredded
200g spinach, washed
Grated zest of 2 lemons
Large bunch of flat-leaf parsley, finely chopped
Small bunch of dill, finely chopped
Small bunch of mint, leaves finely chopped
100g feta, crumbled
100g toasted walnuts, roughly chopped
Salt and pepper
3 eggs, beaten
Olive oil spray
200g filo pastry
- Preheat the oven to 180C/160C fan/gas 4. Melt the butter in a medium saucepan over a medium heat, add the leeks, shallots and garlic and sweat for about 5 minutes until soft and tinged golden. Remove from the heat and transfer to a large bowl then, using the same pan (no need to wash it), add the shredded kale and sweat for 2-3 minutes until it has lost its bite and turns a darker green colour. Transfer to the bowl containing the leek mixture.
- In the same pan, wilt the spinach over a medium heat for about 2 minutes until just cooked. Place the spinach in a sieve and press with a spoon to remove any excess liquid.
- Roughly chop the spinach, add it to the bowl of greens and mix until combined. Add the lemon zest, chopped herbs, feta and walnuts, then season to taste with salt and pepper. Finally, add the beaten eggs and stir until fully combined.
- Spray a 22cm springform cake tin with the olive oil spray. Unroll the filo pastry and take a sheet of the filo, spray with olive oil spray and place it oil side down into the tin, allowing the pastry to drape over the sides. Spray oil on to another piece of pastry and place it on top of the first sheet, offsetting and overlapping it. Continue this process with the remaining sheets of pastry, going round the tin, until all sides are covered with filo.
- Spoon the filling into the filo-lined cake tin and carefully fold the overhanging filo on top, making sure it’s well covered. Spray with a little more olive oil. Place in the oven and cook for 50-60 minutes, until it’s a deep golden brown and the pastry is crisp. Remove from the tin and cut into wedges to serve.
Love the recipes? Now buy the book
Our recipes are from Joe’s Family Food by Joe Wicks, which will be published by Bluebird on 10 June, price £20. To pre-order a copy for £17 until 14 June go to mailshop.co.uk/books or call 020 3308 9193. Free p&p on orders over £20.