Broccoli, kale and spinach kataifi pie

This dish is the perfect combination of iron-rich greens and cheese under a blanket of buttered kataifi pastry, inspired by a Greek favourite – spanakopita.


2 tbsp olive oil

1 onion, thinly sliced 

3 garlic cloves, very finely crushed 

200g kale, tough ribs removed and leaves roughly chopped 

200g spinach 

250g broccoli, boiled until tender and roughly chopped 

4 eggs 

60g pine nuts 

60g currants, golden raisins or barberries 

250g feta cheese 

250g ricotta 

Zest of 2 lemons and juice of 1 

Handful of dill, roughly chopped 

Handful of flat-leaf parsley, roughly chopped 

Nutmeg, grated

150g sour cream 

250g kataifi pastry 

60g butter, melted 

White sesame seeds, for sprinkling 

Sea salt and black pepper


Step 1.

Preheat the oven to 180°C.

Step 2.

Heat the olive oil in a large pan over low-medium heat, add the onion and saute for 10 minutes until sweet and caramelised. Add the garlic and fry again until fragrant, then add the kale until softened before adding the spinach. Once the greens are wilted, take off the heat and cool. 

Step 3.

Transfer to a large bowl along with the broccoli and add the eggs, pine nuts, currants, feta, ricotta, lemon zest and juice. Te herbs, nutmeg and sour cream. Season with salt and pepper, mix thoroughly.

Step 4.

Pull apart the strands of kataifi pastry to loosen and fluff them up. Stir the butter through the kataifi, making sure to coat it well.

Step 5.

Pour the spinach and ricotta filling into a deep pie dish – preferably a 34cm baking dish – and gently pile the kataifi over the pie filling. Sprinkle over the sesame seeds and bake for 35 to 40 minutes, or until the filling is hot and set, and the kataifi pastry is golden brown.


Comfort and Joy

This is an edited extract from Comfort and Joy by Ravinder Bhogal, published by Bloomsbury, RRP $52.