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Sauté the leeks in a little oil and butter with the mushrooms until softened
Add the chopped turkey and ham to the leek mixture
Melt 50g butter in a pan, add 50g flour and cook for a few minutes
Add 500ml milk and whisk until smooth, then stir until thickened
Add the Dijon and whole grain mustards and seasoning to the béchamel
Reserve about a fifth of the béchamel mixture, add the rest to the leek, turkey, and ham mix and stir well
Blanch or steam the kale and refresh in cold water
In a blender, combine the egg, 125g flour, 250ml milk, pinch of salt, and kale, squeezing out excess liquid first
Blend until a green batter forms
Make thin pancakes in a little oil
Mix lemon zest, grated garlic, thyme leaves, and 30g panko breadcrumbs with 1 tbsp olive oil and 25g butter, heat gently until fragrant and lightly crisp
In a 21cm diameter springform cake tin, place 1 pancake in the middle and drape 4 around the edges to cover the bottom
Divide the filling mixture into 4 portions and layer, seasoning with black pepper and pecorino between layers
Continue layering pancakes and filling until all 4 layers are complete
Fold the draped pancake edges over and place a final pancake on top
Cover with reserved béchamel, black pepper, pecorino, and breadcrumbs
Bake at 180°C for 40 minutes
Cut into wedges like a cake and serve with salad or greens