Curtis Stone’s spanakopita slice

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.

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.

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.

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