Lunch

Kale and carrot pie is for Lunch.

Kale and carrot pie takes several minutes to prepare.

Kale and carrot pie takes several minutes to cook.

Kale and carrot pie makes 6 servings.

The ingredients for Kale and carrot pie are:

1 tsp. Olive oil
1 medium onions, chopped
4 cloves garlic, chopped
4 cups kale chopped
2 cups of grated carrots
2 cups of grated turnips
2 eggs, beaten
1 tbsp of dried oregano
1 dash or 2 of Tabasco sauce
salt & pepper to taste
8 sheets whole wheat phyllo dough, thawed
Canola oil spray

Here is how you make Kale and carrot pie:

Heat oven to 350. Heat olive oil in a skillet. Add chopped onion and saut? until lightly browned, add garlic and dried oreganos and saut? for a few minutes. Add the grated carrots and turnips and the chopped Kale. Cover the skillet and let the vegetables sweat for a few minutes. Take the lid of the skillet and add salt and pepper and the Tabasco sauce to the vegetables and mix well. Beat two eggs and add to the vegetables mixing fast for the eggs not to scramble. Lightly spray 9 x 13 baking dish with cooking spray. Lay 1 sheet of phyllo dough on the bottom. Lightly spray sheet with cooking spray. Layer another sheet on top and spray with cooking spray. Continue until you've used 4 sheets (they'll go up the side a little). Make sure to keep remaining sheets covered. Spread vegetable mixture on top of phyllo. Top with 4 sheets of phyllo dough, spraying each sheet with cooking spray.Bake in 350 oven until golden brown, about 35-40 minutes. Serving Size: Makes 6 to 8 servingsNumber of Servings: 6Recipe submitted by SparkPeople user CCAPITAO.

The nutritional information for Kale and carrot pie is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 199.8

• Total Fat: 8.4 g
• Cholesterol: 61.7 mg
• Sodium: 217.3 mg
• Total Carbs: 26.4 g
• Dietary Fiber: 4.5 g
• Protein: 6.6 g

The dietary needs meet for Kale and carrot pie is Vegetarian