Title: Kale & leek pie
 Categories: Cheese/eggs, Fish, Harned 1994, Main dish, Pies
      Yield: 1 Pie
 
      3 tb Olive oil
      1    Leek
      3 c  Kale
    1/2 c  Cheddar cheese; grated
    1/2 lb Scrod (white fish)
           Herbs (your choice)
      1 c  Bechamel sauce
      3 tb Parmesan cheese; grated
      1    9" pie shell; pre-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.