《 Creamy Greens Pot Pie 》
Yesterday’s “creamy” dish was naughty so I assumed I’d promptly it with a much-more-suitable-for-January wholesome, low calorie recipe that’s three of your 5-a-day and nonetheless deliciously creamy. 🥦

Begin by heating rapeseed oil in a shallow, ovenproof dish over a medium warmth and add two chopped leek. After 5 minutes add a bag of shedded kale and cook dinner for an extra 5 minutes till wilted. 🥬

Warmth the oven to 180ºC. Tip a 400g can of drained butter beans, 200g of frozen peas, 300ml of low-salt vegetable inventory, three tbsp of crème fraîche, three tbsp of recent basil pesto and the zest and juice of 1 lemon. Stir to mix, season with salt and pepper then simmer for three minutes. 🍋

Utilizing one pack of filo pastry sheets (normally 270g) peel away every sheet and scrunch up placing them individually on prime of the pie filling till it’s lined. Brush over extra rapeseed oil then sprinkle with black onion seeds. 🥧

Bake in for 30 minutes till golden. Serve in quarters as a scrumptious midweek supper. If you happen to’re solely cooking for one or two, this retains nicely and could be reheated in parts within the microwave for two minutes. Bon appétit! 💋

🏠👨‍🍳👩‍🍳 
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