Easy feta & garlic greens pie

Preheat the oven to 200ºC, gas mark 6. Put the kale into a large frying pan, cover with a lid and wilt over a medium heat for 6-8 minutes, stirring often, until tender and the pan feels dry. Remove the lid and let any water evaporate if needed. Melt in 25g butter off the heat.

Whizz the cottage cheese with the eggs in a blender until smooth. Add the feta and blend briefly. Stir in the lemon zest and plenty of black pepper. Fold into the kale. Melt the remaining butter

Line a 25x 0cm roasting tin with the 4 filo sheets, brushing the area within the dish with butter for each layer. Alternate the direction of the sheet each time, letting the excess overhang evenly. Fill with the kale, then fold in each overhanging pastry edge in turn, brushing with butter as you go.

Mark the pie into 8 wedges with a sharp knife. Bake for 30 minutes, or until crisp and golden, then set aside to rest and settle for at least 10 minutes. Serve warm, with the salad leaves dressed with lemon juice and seasoning.