Kale And Pecan Spanakopita Food

KALE SPANAKOPITAS

Steps:

• Pre heat oven to 375 F.
• Heat half of oil over medium heat in a medium pot. Add onion and cook until translucent. Add spring onions and cook until wilted. Remove from heat and set aside.
• Heat the other tbsp of olive oil in the pot. Add kale, and cook, in batches, until completely wilted. You may need to add additional oil to the pot between batches. Adding a few tablespoons of water also helps the kale to wilt. Add the kale to the onions and allow to cool.
• Add the eggs, Parmesan, 3 tablespoons of bread crumbs, nutmeg, pepper, feta and pine nuts to the kale and onions. Gently mix.
• To assemble the spanikopitas: Place a sheet of phyllo pastry on a clean, working surface. Paint the pastry lightly with melted butter, and sprinkle with breadcrumbs (around one teaspoon). Place a second phyllo sheet on top of the first and repeat. Repeat this process until you have 4 layers of phyllo, with the top brushed with melted butter and sprinkled with breadcrumbs.
• Cut the phyllo lengthwise in half to get two long rectangles. In the bottom left-hand corner of one of the rectangles, place ⅓ of a cup of the filling. Fold the bottom left-hand corner of the pastry towards the top right, as if you were folding a flag. Continue folding until you have a triangular-shaped pastry.
• Place spanakopitas on a parchment-lined baking sheet. Brush tops with melted butter, and sprinkle with sea salt, if desired (however be aware they are not lacking in salt with all the feta). Bake for 30 to 35 minutes, until they become golden.
• Best served immediately but these also keep well in the fridge for several days and freeze well.

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.