Spanakopita With Kale And Cheese 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.

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.

SPANAKOPITA WITH KALE AND CHEESE

Steps:

• Preheat the oven to 430 degrees F (220 degrees C).
• In a large pot over medium heat, fry the Onion (1) in a little olive oil until lightly browned.
• Stir through the Kale (800 gram) and season with Ground Black Pepper (to taste) and Ground Nutmeg (5 milliliter). Reduce the heat, add the Sea Salt (to taste) and leave to wilt.
• Removing the pot from the heat, stir through the Cream Cheese (400 gram) and add the Garlic (3 clove) and Fresh Dill (5 sprig). If required, season the kale mixture again and leave to cool to room temperature.
• Using a wet tea towel to keep the excess pastry damp while you work, layer three sheets of Phyllo Dough (500 gram) down on a flat surface, brushing Olive Oil (250 milliliter) between each one.
• 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.
• 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.
• Leave the pies to cool slightly before serving with Tzatziki (to taste).

SPANOKOPITA

Steps:

• Preheat oven to 400 degrees F.
• Heat the olive oil in a saute pan and add the scallions. Cook for 5 minutes or until soft. Meanwhile, squeeze most of the water out of the spinach and place it in a bowl. Add the scallions, dill, eggs, feta, salt, and pepper and mix together.
• Keep the phyllo dough sheets covered with a damp kitchen towel. Unfold 1 sheet of the phyllo dough. Brush the sheet with melted butter and sprinkle with breadcrumbs. Repeat the process by laying a second sheet of phyllo dough over the first sheet, brush it with melted butter and sprinkle with breadcrumbs until all 10 sheets have been used. Spoon 3/4 cup of the spinach mixture into a sausage shape along one edge of the phyllo dough. Roll it up. Brush the top with butter and score the roll into 1-inch rounds. Place it on an oiled baking sheet. Repeat until all the pastry and filling have been used.
• Place in the oven and bake for 12 minutes or until the edges are lightly browned. Serve warm.

SPANAKOPITA

Steps:

• Wash spinach in plenty of water and cut in small pieces; place in bowl.
• Salt lightly; stir to spread salt evenly.
• Take spinach, a handful at a time; squeeze out the excess water; place it in another bowl.
• Saute the onion in half the butter until it is a light, golden color.
• Add the scallions and cook until they wilt.
• Add spinach; stir until all vegetables take on a light color.
• Stir in the dill, parsley, salt and pepper.
• Cover the pot and cook until all the water from the spinach is absorbed.
• Remove from the heat; turn into a bowl, and immediately add the evaporated milk (to cool the spinach).
• Beat the eggs in another bowl and add the cheese to them; add to the cooled spinach; mix well.
• Line a pan with 8 sheets of phyllo dough, brushing each sheet with the melted butter before topping it with the next sheet. Do not trim the overhanging sections.
• Pour in the spinach mixture, spreading it evenly over the phyllo.
• Fold the part of the phyllo that extends out of the back of the pan over the filling.
• Lay the remaining phyllo on top, again brushing each sheet with melted butter before adding the next. Trim the overlap.
• Brush additional melted butter on top of the pie.
• Score it into square or diamond-shaped serving pieces.
• Bake for 30 to 45 minutes in a preheated 300 degree Fahrenheit oven.
• Let stand for 30 minutes before serving.
• NOTE: This can also be made without precooking the spinach. In that case, squeeze the spinach free of as much water as possible, mix it with the seasonings, and proceed as above, baking it for 1 hour.

SPANAKOPITA, SPINACH PIE

Steps:

• Heat the washed spinach, do not add water the moisture from washing the spinach is enough.
• Saute until just wilted 3-5 minutes,remove from pan set aside.
• Fry onion in the oil for 10 minutes, add green onion and fry a further 5 minutes In a large bowl mix onions& spinach, add parsley, dill or fennel, nutmeg, cheeses and eggs.
• Stir to combine and check taste for the amount of salt& pepper you want.
• Brush a 12x10" baking dish with butter and line with a sheet of fillo.
• Brush sheet with butter and place in another sheet of fillo continue to brush each sheet until you have 5 layers.
• Pour in the spinach mixture and top with remaining 5 sheets of fillo buttering each sheet.
• Brush top layer with butter and score it with a very sharp knife or a razor blade in serving size squares.
• Sprinkle with water to keep the fillo from curling.
• Bake in 350f oven for about 45 minute, or until it has puffed and is golden.
• allow to sit for 5 minutes and serve.

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.

SPANAKOPITA (SPINACH AND CHEESE PIE)

Steps:

• Mix spinach, feta, cottage cheese, onion, parsley, dill and salt.
• Add beaten agges and combine well.
• Brush bottom and sides of a 9x13 baking dish with the softened butter.
• Unfold the filo leaves and cut in half, crosswise.
• Wrap and refreeze one half of the filo.
• Cover the other half of the filo with a damp towel.
• Gently separate one filo leaf from the stack.
• Place it in the baking dish and fold over the edges to fit the bottom of the dish.
• Brush the entire surface of the filo lightly with melted butter.
• Repeat steps 7-9 until you have used half of the filo leaves.
• Preheat the oven to 350.
• Spread the spinach mixture evenly over the filo in the dish.
• Layer the remaining filo over the spinach mixture in the same manner as the first half of the filo.
• Cut through the top layers of the filo leaves with a sharp knife, making a diamond pattern (this will make it easier to cut the spanakopita later).
• Cook uncovered until golden, about 35 minutes.
• Let stand 10 minutes before cutting.