Joe Wicks' 'All the greens' & filo and feta pie - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Joe Wicks’ ‘ All the greens’ & filo and feta pie By You Magazine - May 30, 2021 Everyone will love these delicious, easy-to-make and healthy meals that the Body Coach serves up for his own family. Andrew Burton SERVES 2 ADULTS + 2 KIDS (WITH PLENTY OF LEFTOVERS) PREPARE: 15 MINUTES COOK: 1 HOUR 30 MINUTES 20g butter 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. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved