Ingredients:
1 large bunch kale (OR spinach, silverbeet, rainbow chard   – whichever you can get your hands on) , with large fibrous stems removed  (Alternately you can use 3 x 250g packets of frozen spinach, thawed)
200g Goats (or preferred choice) Feta, drained and crumbled
100g grated tasty cheese (‘light’ if you wish)
1 egg
6 pieces of mountain bread (Variety of choice)
Method:
Preheat oven to 190C
Clean and dry your Kale leaves.  Steam until soft (about 2 minutes in the microwave will do it).  Squeeze dry.
In a large bowl, combine steamed kale with cheeses and egg (You can add garlic/springonions  and herbs too if you wish, but this is the ‘express version’ so have left them out!)
Lay 2 pieces of mountain bread into a baking paper- lined baking dish (one with 3 cm high sides is good – if you are lucky enough to have one the same length and width as the mountain bread sheets … perfect!
Top bread sheets with a quarter of the kale mixture.  And then repeat with single layers of mountain bread until all mixture is used up, topping your “pie” with the last two sheets.
Brush top piece of MB with milk (or egg), cover with foil and bake in your preheated oven for 25-30mins
Allow to stand for 10 minutes (if you can bear it!), and then turn out your pie onto a board.  I used the foil as the base to prevent the pie sticking to the board.
Peel back the baking paper, slice and serve
Enjoy!!