Feta And Kale Spanakopita Spiral Food

FETA AND KALE SPANAKOPITA SPIRAL

Steps:

• Heat a dash of oil in a large frying pan, and add the chopped onion. Cook over a medium heat for 5 minutes or so, stirring regularly, until soft and translucent. Add the garlic and chopped kale, and cook for a further 5 minutes. Transfer to a large mixing bowl, and leave to cool.
• In the same pan, gently heat the Primula cheese with the milk, until it creates a smooth sauce.
• Add the cheese sauce to the kale mixture, along with the crumbled feta, pine nuts, chopped parsley, and a good pinch of salt and pepper. Mix thoroughly to combine.
• Heat the oven to 190°C (Gas Mark 5 / 375°F).
• Lay a large sheet of filo on a flat surface, and lightly spray all over with oil. Lay another sheet on top. Spoon about a third of the kale mixture along one of the long edges of the filo, and roll.
• Spray again with oil, and place it onto a lined, greased baking tray, curling tightly to create the centre of the spiral. Don't worry if you end up with a couple of small tears in the pastry - just use a scrap of filo to cover the gap, and tuck in any loose edges.
• Repeat with the remaining pastry and kale mixture, adding the next two rolls to the spiral working outwards.
• Spray the entire spiral with oil, and sprinkle with sesame seeds. Bake until the filo pastry is golden brown and crispy - mine took about 50 minutes, but check it intermittently, as the thin pastry can burn if not watched carefully.

KALE AND PECAN SPANAKOPITA

Steps:

• Preheat oven to 200'C, gas mark 6. Melt butter in oil in a large wide-based pan, and gently fry the onions for 10 minutes to soften. Add the pecans and garlic, cook for 1 minute, then stir in the kale and 1 tbsp water (you may need to do this in batches). Season, cover and simmer gently for 8-10 minutes until tender. Uncover and cook for 2 minutes, then drain in a colander. Allow to cool.
• Put the cooled kale mixture in a large bowl and fold in the nutmeg, feta, eggs and dill.
• Brush an ovenproof dish (about 20 x 30cm, 8x12 in) with oil. Use 4 filo sheets to line the dish, brushing with oil and overlapping as you go. Put in the filling and spread it evenly over the dish. Fold over the excess pastry.
• Oil the remaining filo and use it to top the pie, oiled side up. Use a sharp knife to score the top into 6 equal pieces. Scatter with caraway seeds and bake for 30-35 minutes until golden and crisp. Serve warm or at room temperature.

MEDITERRANEAN KALE WITH FETA

Steps:

• Bring to boil water in large shallow pan. Meanwhile, stir tgether lemon juice and balsamic vinegar and set aside.
• submerge kale greens in boiling water, pressing down kale into water. cook for 2 minutes.
• remove kale with skimmer letting water drain for 2-3 minutes. Place on large plate.
• Sprinkle with feta cheese and lemon/vinegar mix. Top with kalamat olive halves and serve.
• cooking time includes bringing water to boil. times will vary based on depth of pot.