Kale and Feta Baked Pie

Ingredient: butter and olive oil to saute
Ingredient: Kale, Chard, Silver beet or a mixture of leaves. (No stalks, washed and shredded.)
Quantity: 400
Measurement: g
Ingredient: bacon (diced fine)
Quantity: 75
Measurement: g
Ingredient: black pepper
Ingredient: Crumbled feta cheese
Quantity: 100
Measurement: g
Ingredient: Chopped hard boiled eggs
Quantity: 2
Ingredient: Handful of chopped chervil or herbs
Ingredient: Pinch of nutmeg (optional)
Pre heat oven to 180°c (160° fan oven)
Heat butter and olive oil to moderate heat. Toss in bacon, shredded greens and black pepper, stir well and allow pan to simmer gently. Stir occasionally until greens wilt and soften.
Once greens are cooked and any surplus liquid has steamed away, add feta, eggs and chopped herbs. Stir well, turn off heat and leave to sit while you make the pie topping.
In a bowl, stir together eggs, yoghurt and flour.
Take pie tin and butter the bottom and sides. Pour just over half the pie crust mixture into the dish.
Spoon greens mixture on top and lightly press with the back of a spoon.
Pour over remaining pie crust mixture and cover all greens.
Bake for 45 minutes. Let stand for 10 minutes before serving.