Kale and Ricotta Spanakopita
Wrapped in golden layers of shard-crisp phyllo, this pie epitomizes comfort food, but at the same time feels wholesomely healthy. Especially delicious when served with a dollop of garlicky tzatziki, the recipe for my Kale and Ricotta Spanakopita works best when served as a light lunch or as part of a mezze-style spread.
Ingredients
Cooking Instructions
step 1
Preheat the oven to 425 degrees F (220 degrees C).
step 2
Using a large pot over medium heat, fry the Onion (1) in a little Olive Oil (as needed) until soft.
step 3
Add the Ground Nutmeg (2 tsp), Fresh Spinach (14 oz), and Kale (16 cups) and leave to wilt. Increase the heat to cook off any excess liquid from the kale and spinach.
step 4
Add the Greek Yogurt (3 1/3 Tbsp) and Garlic (3 cloves) and crumble in the Ricotta Cheese (1 cup).
step 5
Season with Coarse Sea Salt (to taste) and Coarse Black Pepper (to taste), stir through the Fresh Mint (4 sprigs) and Fresh Dill (4 sprigs). Leave the filling to cool slightly.
step 6
Working on a clean smooth surface, arrange 3 sheets of Phyllo Dough (1.1 lb) lengthways, with each sheet overlapping 3 cm at each join. The combined length of the phyllo should roughly measure a meter in length.
step 7
Brush these sheets with olive oil and lay another 3 sheets on top of the first, repeating the overlapping pattern and brush of olive oil. Continue for a third layer of phyllo.
step 8
Generously spoon the filling along the bottom edge of the pastry, leaving a border of 4 cm. Fold over the edge, rolling it up securely to the opposite edge of the phyllo.
step 9
Starting on the left, roll the phyllo into a pinwheel, tucking the loose ends underneath. Transfer the pinwheel to an oiled baking dish or lined sheet.
step 10
Brush the top and sides of the pinwheel with olive oil and sprinkle over a few Black and White Sesame Seeds (to taste).
step 11
Bake in the preheated oven for 35-40 minutes until golden and crisp.
step 12
Serve the kale and ricotta spanakopita. Enjoy!
