Friday, July 18, 2008
1 small onion, finely chopped
2-3 cloves of garlic chopped
4 tablespoons butter (or vegan alternative)
5 leaves of kale washed and dried
1/2 cup crumbed feta cheese
1/4 cup parmesan cheese shredded
1 egg, slightly beaten (optional)
6 sheets frozen phyllo pastry sheets (thaw according to package directions)
1/2 tsp of thyme
1/2 tsp rosemary
How to make Kaleokopita
This is my version of Spanokopita made with Kale instead of Spinach.
Preheat oven to 350°F.
In a large skillet over medium heat, sauté onion and garlic in the 2 tablespoons melted butter until translucent -- 3 to 5 minutes.
Add kale and cook until it is soft and wilted
Transfer to a large bowl. Mix in cheese and spices. Using a hand mixer or food processor blend the ingredients just until it becomes a chunky paste.
Lay 1 sheet of phyllo pastry on a work surface, and brush lightly with some of the remaining melted butter. Top with second phyllo sheet, brush with butter, then top with a third sheet and brush again.
Using a sharp knife cut the stack of phyllo sheets lengthwise into 6 strips. Then cut the sheet in half to make 12 strips about 1 3/4 inches wide
Place 1/2 tsp of filling at the end of each strip
As if folding a flag, fold the end of each strip over the filling diagonally to form a triangle.
Continue folding along entire strip of pastry alternating directions
Repeat process with remaining phyllo and filling
Brush the tops of each triangle with the beaten egg (optional)
Place triangles on a lightly oiled baking sheet and bake until golden brown
about 25 minutes.
makes about 24 triangles.