Kale Spanakopita Cups Recipes

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KALE SPANAKOPITA



Kale Spanakopita image

Here is a kale version of spanakopita that I think is the best kale recipe I have. I love Greek spanakopita. It is traditionally a spinach pie in phyllo dough (or filo), but if you want to change it up a bit I think you will really love this recipe that substitutes super healthy kale for the spinach.

Provided by Karen Ciancio

Categories     Appetizer     Main or Side     Snack

Time 50m

Number Of Ingredients 13

10 cups kale
2 tablespoons olive oil
1 onion (large, minced)
6 green onions (including the green parts, trimmed and chopped)
1/4 cup dried cranberries ( or currants, chopped (optional))
1/4 cup mint (fresh, chopped)
2 teaspoons dill (dried, or 1/4 cupfresh dill)
1 1/2 cups feta cheese (chopped)
pinch black pepper
2 eggs (lightly beaten)
1/2 cup olive oil ( or vegetable oil combined with 1/2 cup melted butter)
12 sheets phyllo dough (or filo (about half of the package))
parchment paper

Steps:

  • Place the kale in a large pot with a lid, adding only an inch or so of water to create steam. Turn the heat to high until the water boils, then lower it to medium and steam the kale for about two minutes or until it is slightly wilted.
  • Drain the kale in a colander, pressing out as much liquid as you can into a bowl. When the kale is cool enough to be handled, squeeze it out in paper towels or a clean tea towel to remove more liquid. It is important that the kale be as dry as possible. Chop it finely.
  • Heat the olive oil in a skillet, and sauté the onions over low heat until they are slightly soft, about five minutes. Add the green onions and sauté a few more minutes.
  • Transfer the onion mixture to a medium bowl. Add the chopped kale, dried fruit if using, mint, dill, feta cheese and pepper. Combined lightly, then allow the mixture to sit and cool slightly. Lightly mix in the beaten eggs.
  • Lay down one sheet of filo, short side toward you. Brush the bottom half of the sheet sparingly with the butter/oil mixture.
  • Fold in half, toward you, to form a rectangle, positioning the rectangle so that the short side is near you.
  • Using a knife or sharp blade, cut the folded filo in half lengthwise. You now have two long strips of double filo. Start with the first and put a spoonful of filling on the bottom left corner. Brush the rest of the strip lightly with the butter mixture.
  • Fold the lower right-hand corner of the filo towards the other edge to form a triangle. Don't worry if a bit of filling comes out. By the time you turn the sheet a few times it will be fully encased. Keep forming triangles as if you were folding a flag until you reach the top of the filo.
  • Brush the top lightly with the butter mixture. If there is a bit of an uneven edge, fold that over. The butter will keep it in place.
  • To bake the kale spanakopita, preheat the oven to 350°F (175°C). Place the pastry triangles on a cookie sheet lined with parchment paper and bake for 15 to 20 minutes, or until they are nicely browned.

Nutrition Facts : Calories 129 kcal, Carbohydrate 10 g, Protein 4 g, Fat 9 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 22 mg, Sodium 167 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

FETA AND KALE SPANAKOPITA SPIRAL



Feta and kale spanakopita spiral image

A fancy version of one of my favourite pies - this filo spiral looks so impressive, but is really easy!

Provided by Becca Heyes

Categories     Main meals

Time 1h20m

Number Of Ingredients 14

1 tbsp oil
1 large onion, (diced)
3 cloves garlic, (minced)
200 g (~ 8 cups) curly kale, roughly chopped (remove any tough stems)
4 tbsp Primula cheese with chives
2 tbsp milk
200 g feta cheese, (roughly crumbled (~ 1 1/3 cups when crumbled))
2 tbsp pine nuts
Few sprigs fresh parsley, (roughly chopped)
Salt
Black pepper
6 large sheets filo pastry
Spray oil
2 tsp sesame seeds

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.

Nutrition Facts : ServingSize 1 portion, Calories 408 kcal, Carbohydrate 33.5 g, Protein 16.9 g, Fat 24.2 g, SaturatedFat 10.9 g, Cholesterol 45 mg, Sodium 781 mg, Fiber 4.3 g, Sugar 6.1 g

KALE SPANAKOPITAS



Kale Spanakopitas image

These kale spanakopitas are absolutely delicious with kale, feta cheese, pine-nuts and a pinch of nutmeg all wrapped up in flaky phyllo pastry. The best way to use up a bounty of kale!

Provided by Denise Bustard

Categories     Appetizer

Time 1h35m

Number Of Ingredients 15

2 tablespoons olive oil
1 onion (chopped)
1/8 cup spring onions (chopped)
10 cups kale (loosely packed. Kale should be washed and shredded into very small peices with stems removed)
4 eggs (lightly beaten)
3 tablespoons parmesan (freshly grated)
3 tablespoons bread crumbs
1 teaspoon nutmeg (freshly grated)
1 teaspoon ground black pepper
1 1/2 cup feta cheese (crumbled)
3 tablespoons pine nuts (toasted)
24 sheets phyllo pastry (thawed)
1/2 cup butter (melted)
bread crumbs (for sprinkling)
sea salt

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.

Nutrition Facts : ServingSize 1 spanakopita, Calories 336 kcal, Carbohydrate 29 g, Protein 11 g, Fat 20 g, SaturatedFat 9 g, Cholesterol 92 mg, Sodium 540 mg, Fiber 1 g, Sugar 2 g

SPANAKALEPITA



SpanaKALEpita image

Provided by Food Network

Time 2h5m

Yield 4 to 6 servings

Number Of Ingredients 20

1 cup melted clarified butter, plus more as needed for greasing
2 tablespoons olive oil
1 medium yellow onion, minced
3 cloves garlic, minced
2 bunches kale, leaves stripped from stems and julienned
Kosher salt and freshly ground black pepper
1/2 teaspoon red chile flakes
1 1/2 cups crumbled high-quality feta, water reserved
Zest and juice of 1 lemon
2 tablespoons fresh parsley, chopped
2 teaspoons fresh oregano, chopped
2 large eggs, beaten
1 pound frozen phyllo sheets, thawed
1 cup whole milk Greek yogurt
2 tablespoons minced fresh dill
Juice of 1 lemon
Kosher salt and freshly ground black pepper
Juice of 1/2 lemon
2 tablespoons olive oil
Kosher salt and freshly ground black pepper

Steps:

  • For the spanaKALEpita: Preheat the oven to 350 degrees F. Grease two 8-inch round (or square if you have) baking dishes with clarified butter.
  • Heat the olive oil in a large saute pan set over medium heat. Add the onions and sweat until they are almost translucent and fully tender, about 10 minutes. Add the garlic and cook until fragrant, 1 to 2 minutes. Add the kale in stages, reserving about a quarter of the kale for the salad, and increase the heat to medium-high. Continue to cook the kale, turning with tongs, until all is fully wilted. Season the kale mixture with salt and pepper. Add the red chile flakes and fold into the mixture, allowing the chile flakes to bloom, for 2 to 3 minutes. Add the water from the feta and stir to combine.
  • Remove the pan from the heat and carefully pour the mixture into the bowl of a food processor. Process to help disperse the heat and steam, then let cool slightly. Add the feta and process until just combined. Put the kale mixture into a bowl and add the lemon zest and juice, parsley and oregano. Stir again until the mixture is fully incorporated. Allow the mixture to cool for 15 to 20 minutes, stirring occasionally to release any trapped steam. Taste the mixture and adjust seasonings if necessary. Add the beaten eggs and mix again.
  • For the assembly: Remove two sheets of phyllo dough from the package to a large (at least 30 inches long by 20 inches wide) working surface so that they lay next to each other. Brush 1 inch of the right edge of the first sheet with melted butter and overlay the second sheet. Brush the melted butter over the entirety of both sheets. Add the filling 3 to 4 inches away from the closest edge, in an even layer, keeping it as uniform as possible, in a cylindrical line on the buttered phyllo sheets. Fold the bottom edge over the top of the filling, then butter the top surface with melted butter and repeat until you have a long log. Wind the log into a tight spiral and add to the prepared baking dish. Brush the top with more melted butter. Repeat with the remaining filling and phyllo, placing 2 logs in each baking dish. Bake until flaky and golden brown, 30 to 35 minutes.
  • For the yogurt topping: Meanwhile, combine the Greek yogurt, dill, lemon, and salt and pepper to taste in a small bowl. Taste and adjust seasoning as needed. Add to a squeeze bottle and keep refrigerated until ready to serve.
  • Add the reserved kale to a large bowl and toss with the lemon juice and olive oil and season with salt and pepper. Set aside.
  • Remove the baking dishes from the oven. Squeeze the Greek yogurt mixture over the top of the spanoKALEpita. Garnish each baking dish with the kale salad.

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