Kale Spanikopita Triangles
Will photos and a recipe suffice today? My words are already spoken for (deadlines) and I’m shuffling ingredients together to head to the kitchen theatre at the Calgary Home & Design Show, and these, reheated, are counting as dinner. Remember when I used to post actual dinners here? I miss that.
The filling: sauteed onions and garlic, wilted kale and crumbled feta.
Wrapped in phyllo: one less thing in the freezer!
Cut into strips, pile filling on one end, fold like a flag. You’ve totally folded flags before, right?
As long as you flip-flop back and forth along the strip and maintain the triangle shape, you’re golden. Even if you don’t, so long as that last fold encloses everything, all will be well.
Now – go eat your kale!
Kale Spanikopita Triangles
AuthorJulieDrizzle some oil into a medium skillet set over medium heat; sauté the onion for a few minutes, until soft. Add the garlic and kale and 1/4 cup water and cook for 4-5 minutes, until any excess moisture has cooked off. Transfer to a bowl and cool slightly. Stir in the feta, egg, salt and pepper.
Preheat the oven to 375°F.
Take two sheets of phyllo and stack them on a clean work surface; cover the rest with a tea towel so it doesn’t dry out. Fold back half of the top sheet, brush the sheet underneath lightly with butter, then fold the top sheet back down. Repeat on the other side.
Cut the sheet in half lengthwise and then again lengthwise into quarters so you have 4 long strips. Place a spoonful of filling at one end of each strip and fold the corner over it diagonally, creating a triangle. Continue folding the strip (as if you were folding a flag), maintaining the triangle shape.
Repeat with the remaining phyllo and filling, placing the packets seam side down on a baking sheet. (They can be prepared up to this point and frozen in a single layer on a baking sheet.) Brush the tops of the triangles with butter or oil and bake for about 20 minutes, or until golden.
Makes 2 1/2 dozen triangles.
Ingredients
Directions
Drizzle some oil into a medium skillet set over medium heat; sauté the onion for a few minutes, until soft. Add the garlic and kale and 1/4 cup water and cook for 4-5 minutes, until any excess moisture has cooked off. Transfer to a bowl and cool slightly. Stir in the feta, egg, salt and pepper.
Preheat the oven to 375°F.
Take two sheets of phyllo and stack them on a clean work surface; cover the rest with a tea towel so it doesn’t dry out. Fold back half of the top sheet, brush the sheet underneath lightly with butter, then fold the top sheet back down. Repeat on the other side.
Cut the sheet in half lengthwise and then again lengthwise into quarters so you have 4 long strips. Place a spoonful of filling at one end of each strip and fold the corner over it diagonally, creating a triangle. Continue folding the strip (as if you were folding a flag), maintaining the triangle shape.
Repeat with the remaining phyllo and filling, placing the packets seam side down on a baking sheet. (They can be prepared up to this point and frozen in a single layer on a baking sheet.) Brush the tops of the triangles with butter or oil and bake for about 20 minutes, or until golden.
Makes 2 1/2 dozen triangles.
Cool! I am totally going to try some kale-atopia! My mom and I usually big-batch the triangles so we’ll sneak some kale in and see who notices! 🙂
Guess one could use chard? The windy Whirly-gigs finally got the deer to stop munching! I’ve also got grape leaves (Coronation) to try for dolmas. I’ve gone wheat free for the last three months (lost 22 lbs.) so am trying to find ways to adapt recipes to fit. A teeny bit of filo per serving can’t be that bad, can it?
You are so damn brilliant. I recently had a collard green and feta ravioli – this would be very similar I’m thinking! Love that touch of bitterness matched up with salt.
And we have a bit of kale growing in our garden.
Thanks!
Yeah… the days when you used to post dinner here were great. You’ll get back there some day, babe: in the meantime, enjoy this crazy ride you’re on! Hey, these days are pretty fine too.
I pulled out your restaurant review from the Neighbours magazine – very cool.
Are they open for lunch?
My friend has a mother-in-law who is celiac and she managed to find phyllo made with buckwheat (I think?) so it was gluten free. Check in the freezer sections of health food stores. It wasn’t bad to work with, a little dry but use lots of damp towels and butter and they come out alright!
Sue’s right, you are damn brilliant. I’ll be making kale-kopita & spanakopita for our next get together & see if anyone notices the difference.
As for posting-come back here when you have time, no worries 🙂
I love kale and was looking for something else to do with it. i don’t know why I didn’t think of these. Brilliant!
🙂
Just made these tonight. My first adventure with Phyllo dough. They are so beautiful! I almost didn’t want to eat one. Then I did. YUM! I made mine with chard, which is what we had on hand from our CSA. I can’t wait to try it with the tons of kale we get too!