by Rino Gallo
Too Good To Go, the famous app that allows users to buy surprise baskets made up of unsold products at discounted prices, then offers to bake you a kale and feta pie. “One green cabbage is usually too big for a single meal. Use the leftovers in a vegetable pie that tastes good both hot and cold. You can serve the course with arugula or a green salad,” the platform suggests in its book , “Cooking without throwing anything away: the book of recipes and tips”, available from November 15.
Here’s how to cook cabbage and feta pie with leftover vegetables
- 1 sheet of puff pastry
- 2 tablespoons to the. breadcrumbs (possibly stale bread)
- 1/2 green cabbage
- Sun-dried tomatoes (optional)
- 200 g of feta
- 5 eggs
- Splash of milk or cream
- salt and pepper
The steps to follow
- Preheat the oven to 200°C.
- Lightly grease a cake tin (metal). Put the puff pastry on it and press well.
- Cover it with a sheet of parchment paper (recover it in which the puff pastry was wrapped) and sprinkle it with beans, rice, … to cook blind. Bake for 10 to 15 minutes in the preheated oven.
- Clean and chop the cabbage.
Brown it with a drizzle of olive oil and season with salt, pepper and nutmeg.
- Cut the sun-dried tomatoes into small pieces and put them in the cabbage.
- Remove the pie shell from the oven, remove the beans or rice (which you can reuse later) and sprinkle the dough with some breadcrumbs.
- Spread the vegetables over the base of the cake. Sprinkle them with feta.
- Beat the eggs with a splash of milk or cream. Add salt and pepper.
- Pour it all over the vegetables.
- Bake the cake for 30 minutes in the oven.