Amount
Ingredient
Preparation



3
tablespoons
olive oil





1
each
leek





3
cups
kale





1/2
cup
cheddar cheese

grated



1/2
pound
white fish fillets





1
x
herbs

your choice



1
cup
bechamel sauce





3
tablespoons
parmesan cheese

grated



1
each
pie shell

9 inch, baked

 Saute leek and kale in olive oil.

Sprinkle cheese onto pie shell.

Spread leek and kale evenly in the pie shell.

Meanwhile, cut the fish into chunks; simmer in water and herbs.

Drain.

Mix with the Bechamel Sauce and pour into pie shell, covering the kale and leek mixture.

Sprinkle with parmesan.  Bake at 375 F. for 25 minutes.