Ingredients: |
Ingredients: 8 c chopped kale (large center stems removed before chopping)
8 c chopped delicate greens (I use spinach, but could use chard or mustard greens)
4 ounces neufchatel or cream cheese, at room temperature
3/4 c grated feta cheese (can use low fat)
2 Tbsp chopped fresh dill*
1/2 tsp dried oregano (or 1 T fresh)
1/8 tsp ground black pepper
1/2 c olive oil
4 Garlic cloves, pressed or Minced (or 1 Tbsp prechopped)
16 oz package Phyllo dough, thawed.
2 tsp sesame seeds
*If you buy fresh dill, wash and roll what you don't use in saran wrap into a long cylinder. When you need it in the future, unroll and chop what you need off the end placing the remainder immediately back in the freezer.
|
Directions: |
Directions:NOTE: DO NOT attempt this unless your Phyllo dough is completely thawed. Nothing but frustration awaits you if you try...
Steam the sturdy greens until tender, about 10 minutes. Place in a colander to drain. Steam the delicate greens until just wilted and add them to the colander. Press out as much water as possible. Place the drained greens in a mixing bowl. Add the cream cheese, feta, dill, oregano, and pepper and mix well.
In a microwave oven or in a small pan on the stovetop, heat the oil and garlic just until the garlic sizzles and becomes golden but not browned. Pour the warm oil through a strainer and set aside. Stir the garlic into the greens mixture.
Place the bowl of filling, the reserved garlic oil, and a pastry brush near a dry flat work surface. Unfold the stack of phyllo sheets and place 2 sheets on the work surface with a short side facing you. (cover remaining filo with damp towel while you work). Lightly brush the top with garlic oil. Keeping the 2 sheets together, fold in half lengthwise. Place 1/3 cup of the filling near the bottom and fold the lower left corner diagonally up and over the filling until the bottom edge meets the right side, forming a triangle. Fold the triangle straight up along its top edge, then fold along the diagonal. continue to fold as you would a flag, alternating straight up and diagonally, until you reach the far end. Brush the top with oil, and place on a lightly oiled baking sheet. Assemble the rest of the pastries, working down the stack two sheets at a time. Sprinkle the tops with sesame seeds. In a preheated 375 degree oven, bake for about 15 minutes until puffed and golden. |
This recipe for Greener Spanakopita is from