# What You'll Need:
→ Vegetables
01 - 9 oz fresh kale, stems removed, chopped
02 - 1 medium onion, finely chopped
03 - 2 cloves garlic, minced
→ Dairy
04 - 7 oz feta cheese, crumbled
05 - 3.5 oz ricotta cheese
→ Pastry
06 - 8 sheets filo pastry
→ Wet Ingredients
07 - 3 large eggs
08 - 0.4 cup whole milk
09 - 3 tbsp olive oil, plus extra for brushing
→ Herbs & Spices
10 - 0.5 tsp ground black pepper
11 - 0.25 tsp nutmeg (optional)
12 - 1 tbsp fresh dill, chopped (optional)
13 - 0.5 tsp sea salt, adjust to taste
# How to Make It:
01 - Preheat the oven to 350°F. Lightly grease a 9-inch tart or pie dish with olive oil.
02 - In a large skillet, heat 1 tablespoon olive oil over medium heat. Sauté the onion until soft and translucent, about 4 minutes. Add garlic and kale, cooking until kale is wilted, about 3-5 minutes. Remove from heat and let cool slightly.
03 - In a large bowl, whisk eggs, milk, and 3 tablespoons olive oil. Stir in feta, ricotta, black pepper, nutmeg, dill, and salt. Fold in the cooled kale mixture.
04 - Lay one sheet of filo in the prepared dish, allowing edges to overhang. Brush lightly with olive oil. Repeat with 3 more sheets, brushing each with oil and rotating slightly for even coverage.
05 - Spoon the kale and cheese filling evenly over the filo base.
06 - Cover with the remaining 4 filo sheets, brushing each with oil and tucking in the edges to seal the tart. Score the top gently into slices if desired.
07 - Bake for 30-35 minutes, or until the pastry is crisp and golden brown.
08 - Let cool for 10 minutes before slicing and serving.
