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Curtis Stone’s spanakopita slice

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  • High in protein
  • High in dietary fibre
  • Vegetarian
  • No added sugar
  • Seafood free
  • Shellfish free
  • Soy free
  • Sesame free
  • Peanut free
  • Nut free

Filled with greens, this tasty slice is a delicious spin on traditional spanakopita. Serve it with garden salad for a fresh crunch.

  • Serves6
  • Cook time1 hour
  • Prep time20 minutes, + cooling & 5 mins resting time


  • 2 bunches kale, trimmed, rinsed, drained, chopped
  • 1 tbs olive oil
  • 1/4 brown onion, finely chopped
  • 3 spring onions, finely chopped
  • 3 garlic cloves, crushed
  • 1 lemon, rind finely grated
  • 1/4 cup each chopped basil, dill, mint and flat-leaf parsley
  • 200g fetta, crumbled
  • 1 cup (120g) grated tasty cheddar
  • 2 Coles Australian Free Range Eggs, lightly whisked
  • 100g butter, melted
  • 12 filo pastry sheets, thawed overnight, trimmed to 22cm x 34cm rectangles

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Bring 1/4 cup (60ml) water to a simmer in a 24cm frypan over medium heat. Add one-quarter of the kale and cook, stirring, for 2 mins or until wilted. Transfer to a baking tray lined with a large tea towel. Set aside to cool. Repeat in batches with remaining kale, adding another 1/4 cup (60ml) water before each batch. Using the towel, squeeze as much water from kale as possible. Coarsely chop the kale and transfer to a large bowl. Wipe pan clean.
  2. Step 2

    Heat oil in pan over medium heat. Add onion. Cook, stirring occasionally, for 5 mins or until softened. Add spring onion, garlic and lemon rind. Cook, stirring, for 2 mins or until aromatic. Add the herbs and cook, stirring, for 1 min. Transfer to bowl with kale. Season and set aside to cool completely.
  3. Step 3

    Position a rack in the centre of the oven and preheat to 200°C (180°C fan-forced). Add fetta, cheddar and egg to kale mixture. Brush pan with some melted butter. Place 1 filo pastry sheet on a clean work surface. Brush with a little butter. Arrange over the base of the pan. Brush another filo sheet with butter. Arrange over filo in pan at a 90-degree angle. Repeat with more butter and 6 more filo sheets, turning sheets 90 degrees each time before arranging in pan. Spoon in kale mixture. Fold overhanging filo over top. Scrunch up remaining filo sheets and place on top. Brush with the remaining butter.
  4. Step 4

    Bake for 35-40 mins or until golden. Set aside for 5 mins before sliding onto a serving board. Cut into slices.

    Serve with garden salad

Nutrition Information

Per Serve

Energy: 2024kJ/484 Cals (35%)

Protein: 20g (40%)

Fat: 34g (49%)

Sat fat: 20g (83%)

Carb: 22g (7%)

Sugar: 4g (4%)

Fibre: 5g (17%)

Sodium: 850mg (43%)