150g curly kale
3 cloves garlic, minced
5 large sheets filo pastry (~100g)
Spray oil or melted butter
Small bunch fresh parsley, chopped
1tbsp basil pesto
150g Collier’s Powerful Welsh Cheddar, grated
Preheat the oven to 190°C (Gas Mark 5 / 375°F).
Remove the tough stems from the kale, and discard. Chop the leaves.
Heat the oil in a large, deep frying pan, and add the chopped kale and minced garlic. Cook over a medium heat for 5 minutes, until the garlic is fragrant and the kale has softened.
Lightly grease a spring-form cake tin - the exact size doesn’t matter, but mine measured around 9 inches. Lay a sheet of filo on top, and press it gently into the tin. Don’t worry if it tears a little, as the other layers will cover them. Spray the filo lightly with oil or brush with melted butter, and add another layer of pastry. If your filo sheets are rectangular, vary the orientation each time. Repeat with the remaining 3 layers of filo, greasing lightly between layers.
Transfer the kale to a large bowl, and add the ricotta, parsley, pesto, eggs, and about two thirds of the grated cheddar. Mix thoroughly until well combined, and season generously.
Add the pie filling to the pastry, and spread it out evenly. Top with the remaining cheddar. Trim off any excess pastry, leaving only about an inch of pastry around the edge. Crumple this excess pastry to form the crust.
Place in the preheated oven, and bake for around 40 minutes, or until the cheese topping is golden brown, and the pastry is crispy.
Remove from the cake tin, and serve warm.