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Lola Berry's Kale and Ricotta Pie with Tomato Salsa From The Happy Cookbook

The temperature may be dropping here in Sydney but Lola Berry is bringing us a cure to our winter blues with this hearty and nourishing Kale and Ricotta pie recipe – straight from her new cookbook.


  • 2 tablespoons extra- virgin olive oil
  • 1 large bunch of kale, stalked removed and leaves chopped
  • 1 zucchini, grated
  • 250 g (1 cup) ricotta
  • 55g (1/2 cup) almond meal
  • 8 eggs, beaten
  • Salt flakes and freshly ground black pepper
  • 200g (1 cup) chopped tomatoes (go for local if you can)
  • 1 small red onion, finely diced
  • 1 mild chilli, finely sliced
  • ¼ bunch of coriander, finely chopped
  • Juice of 1 lime
  • Salt flakes and freshly ground black pepper


  1. Preheat the oven to 200°C and grease a cake or tart tin with olive oil.
  2. Pop your pan over a medium heat, add the extra-virgin olive oil then the chopped kale and saute for a few minutes, until the kale has started to soften. Put the kale into the cake tin.
  3. In a bowl, mix your zucchini, ricotta, almond meal, eggs and seasoning, then tip that over the kale. Cook your paleo pie for about 40 minutes, until the top is lovely and olden.
  4. Remove the pie from the oven and let it cool, then slice it up and enjoy warm (or it tastes great cold the next day straight from the fridge).
  5. The salsa is raw, so all you need to do is mix all the ingredients together and you’re good to go! The salsa will last 2-3 days in the fridge.

Serves 6.

The Happy Cookbook has been available at Dymocks

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