Kitchen savings: Here’s how to make a green cabbage and feta pie with your leftover veggies

By Rino Gallo

Is your fridge almost empty? Didn’t have time to go shopping? Don’t panic, if you have a few vegetables left over from your plate the day before, you’re more than capable of making a good little meal. So, in addition to fighting food waste, you’ll be good for your wallet.

Too Good To Go, the famous app that lets users buy surprise baskets made of unsold produce at low prices, then offers to cook you a green cabbage and feta pie. “A green cabbage is usually too big for a single meal. Use the leftovers in a veggie pie that tastes great both hot and cold. You can serve the tour with arugula or a green salad,” advises Platform in her book, “without throwing anything away.” Cooking: A Book of Recipes and Tips”, available from November 15.

Here’s how to cook collard greens and feta pie with your leftover veggies

material

• 1 sheet of puff pastry
• 2 tbsp. Breadcrumbs (probably stale bread) in s
• 1/2 green cabbage
• Sun-dried tomatoes (optional)
• 200 grams of feta
• 5 eggs
• A drizzle of milk or cream
• Salt and pepper
• nutmeg

Steps to follow

1. Preheat the oven to 200 degrees Celsius.
2. Light butter (metal) in a pie tin. Place the puff pastry on it and press well.
3. Cover it with a sheet of parchment paper (restore the one the puff pastry was wrapped in) and sprinkle with beans, rice, … for blind cooking. Bake in preheated oven for 10 to 15 minutes.
4. Clean and chop the cabbage.
   Brown in a drizzle of olive oil and season with salt, pepper and nutmeg.
5. Cut the dried tomatoes into small pieces and sow them on the cabbage.
6. Remove the pie shell from the oven, remove the beans or rice (which you can reuse later) and sprinkle the dough with a little breadcrumbs.
7. Spread the vegetables on the base of the pie. Sprinkle with feta.
8. Beat the eggs with a drop of milk or cream. Add salt and pepper.
9. Pour everything over the vegetables.
10. Bake the pie in the oven for 30 minutes.