Sunday, June 10, 2012

Kalekopita

There is something about phyllo dough that is so appealing. I love working with it, and I love how thin it is. Although it takes time to brush oil over every sheet of phyllo for spanakopita and baklava, it is so relaxing to work with the dough.

Since we had kale that was just about to go bad and I love spanakopita, I thought making this kalekopita would be the perfect thing to do.

I was a little worried that the kale would make the filling chewy, but it tasted almost exactly like spanakopita. I did put the kale in the food processor before mixing it with the other ingredients of the filling, and it turned out great.


After I made the filling, I rolled out one roll of the phyllo dough for the bottom layer.


Then, I put some olive oil in a bowl for brushing the dough. You want to make sure to brush every layer of dough, because that is what makes it so crispy and delicious.


Half way through...



You won't even know it's kale.

Kalekopita
makes 16 triangular pieces
adapted from Eleni Melirrytos

Ingredients:
4 large eggs
salt and pepper, to taste
1 cup olive oil
15 ounces kale, central stems removed
1 large leek
4 green onions
1/2 cup dill
5 garlic cloves
12 ounces feta cheese
1 package (1 lb) phyllo dough, thawed

Directions:
Beat the eggs in a large bowl with salt, pepper, and the olive oil. Process the kale in a food processor until the kale is processed into very small pieces. Finely chop the leek, green onions, dill, and garlic. Place these ingredients along with the processed kale in the bowl with the egg mixture. Add the feta cheese and mix all of the ingredients together.
Preheat the oven to 350˚F. Brush the sides and bottom of a large 9x13 pan with olive oil. Roll out half of the phyllo dough and place under a damp cloth. Place one sheet of phyllo in the pan, and brush with olive oil. Repeat this process with half of the phyllo dough. Then, spread the kale mixture evenly in the pan and continue layering and brushing the rest of the phyllo dough with olive oil.
Once done, cut into triangular or rectangular pieces and place in the oven for about an hour, or until the dough is evenly browned.

7 comments:

  1. that looks inviting...good innovation to substitute spinach with kale.
    - Delicious Adventures

    ReplyDelete
  2. Mistery SweetnessJune 11, 2012 at 3:40 AM

    Yummy.I want some...

    ReplyDelete
  3. What a fantastic way to use kale! This looks great!

    ReplyDelete
  4. Pretty sure I could have eaten that whole tray! I love kale and rarely see recipes that call for it. Nice work!

    ReplyDelete
  5. I love baking with phyllo dough. The bakes are always light, crispy and delicious.

    Your kalekopita looks fantastic! Happy to follow your blog to see more of your delicious bakes :D

    ReplyDelete
  6. phyllo dough is definitely worth the effort

    ReplyDelete

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