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Kale & Leek Pie

  • on April 2, 2007
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Ingrients & Directions


3 tb Olive oil
1 Leek
3 c Kale
1/2 c Cheddar cheese, grated
1/2 lb Scrod (white fish)
Herbs (your choice)
1 c Bechamel sauce
3 tb Parmesan cheese, grated
1 9″ pie shell, pre-baked

Preheat oven to 375 F.

Saute leek and kale in olive oil. Sprinkle cheese
onto pie shell. Spread leek and kale evenly in the pie
shell.

Meanwhile, cut the fish into chunks; simmer in water
and herbs. Drain. Mix with the bechamel sauce and pour
into pie shell, covering the kale and leek mixture.
Sprinkle with Parmesan. Bake in oven for 25 minutes.

Recipe developed by Ellen Ogden. In “The Cook’s
Garden” catalog. Vol. 8, No. 1. Spring/Summer 1991.
Pg. 14.

Yields
1 Pie

Article Categories:
Pies

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