Spanakopita with Kale and Cheese
For this recipe, I’ve decided to use kale instead of spinach and deliciously creamy cheese in place of the yogurt. I find that kale adds a meatiness to the spanakopita – a sort of heartier version of spinach – while the cream cheese’s smoothly indulgent texture makes a luxurious version of creamed spinach.
Ingredients
Cooking Instructions
step 1
Preheat the oven to 430 degrees F (220 degrees C).
step 2
In a large pot over medium heat, fry the Onion (1) in a little olive oil until lightly browned.
step 3
Stir through the Ground Nutmeg (2 tsp) and season with Sea Salt (to taste) and Ground Black Pepper (to taste). Reduce the heat, add the Kale (32 cups) and leave to wilt.
step 4
Removing the pot from the heat, stir through the Cream Cheese (1 3/4 cups) and add the Garlic (3 cloves) and Fresh Dill (5 sprigs). If required, season the kale mixture again and leave to cool to room temperature.
step 5
Using a wet tea towel to keep the excess pastry damp while you work, layer three sheets of Phyllo Dough (1.1 lb) down on a flat surface, brushing Olive Oil (1 cup) between each one.
step 6
Use a sharp knife to slice the phyllo sheets lengthwise into three sections. Working with one section at a time, dollop a heaped tablespoon of the kale mixture at the top of the pastry and fold it over into a triangular shape, making sure the edges of the phyllo are aligned. Repeat this movement until you have a triangular pocket.
step 7
Arrange the folded spanakopita across a lined baking sheet and brush with more olive oil. Sprinkle a few Toasted White Sesame Seeds (to taste) over the top of the pies and bake for 20 to 40 minutes or until golden brown.
step 8
Leave the pies to cool slightly before serving with Tzatziki (to taste).
