Pork Sausage, Kale and Fetta Filo Tart

How to make Pork Sausage, Kale and Fetta Filo Tart

Prep Time: 25 minutes        |        Cook Time: 30 minutes        |        Serves: 4 - 6

Ingredients

• 150g kale
• 125g Westacre Dairy smooth ricotta
• Zest of 1 lemon
• 30g Oh So Natural pine nuts
• 2 tbsp chopped dill, plus extra to serve
• 1 Lodge Farm Free Range egg, beaten
• 100g Emporium Selection Greek style fetta, crumbled
• 500g Specially Selected Pork, Pepper and Oregano gourmet sausages
• 6 sheets Elmsbury filo pastry
• The Olive Tree extra virgin olive oil or olive oil spray
• Lemon wedges, to serve

Method

1. Preheat oven to 180°C. Bring a pot of salted water to the boil. Wash the kale and strip the leaves from the coarse stems. Discard the stems. Boil the leaves for 30 seconds, strain and then run under cold water to cool them down. You can also plunge them into a bowl of iced water. Strain and squeeze dry, removing as much moisture as possible. Roughly chop and place into a mixing bowl.
2. Add the ricotta, lemon zest, pine nuts, dill, egg and half of the fetta and mix to combine.
3. Remove the sausages from their casings and roll into small meatballs.
4. Place one piece of filo pastry onto a large flat baking sheet. Brush well with oil. Add another piece on top, overlapping at a different angle. Repeat this until you have 6 layers.
5. Add the kale filling in a rough circle on the base. Top with the meatballs and dot with the remaining fetta. Scrunch the pastry edges inwards to enclose the outer edge of filling.
6. Spray or brush well with oil. Bake for 30 minutes or until golden and bubbling. Sprinkle with dill and serve with lemon wedges.

Optional: You can use pork, beef or chicken sausages.