KALE SPANAKOPITA CUPS
Provided by Jaymee Sire
Categories main-dish
Time 55m
Yield 12 spanakopita cups or 24 mini cups
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F (or the temperature according the package directions). Brush a 12-cup muffin pan or 24-cup mini muffin pan with olive oil or melted butter.
- Heat the 1 to 2 tablespoons olive oil in a large skillet over medium heat and add the onions. Cook, stirring occasionally, until softened, 3 to 5 minutes. Add the garlic and cook, stirring occasionally, for 1 minute. Add the kale and cook, stirring occasionally, until wilted, about 5 minutes. Season with pepper and a pinch or two of salt. Remove from the heat and let cool.
- Transfer to a medium bowl, add the feta, parsley and oregano. Stir to combine, taste and add salt and pepper, to taste. Stir in the egg until combined. Set aside.
- Unroll the phyllo sheets and cover with plastic wrap, followed by a damp kitchen towel. (You can use the plastic the sheets were rolled in.) Remove 1 sheet of phyllo and place on a clean work surface. Brush with melted butter or olive oil. Place a second sheet on top and brush with more butter or oil. Repeat until you have a stack of 4 phyllo sheets. Using a 3-inch round cookie or biscuit cutter, cut the stack into rounds. Place 1 stack of phyllo rounds in each cup of the prepared muffin pan, pressing in to form a cup shape. Repeat the process with the remaining phyllo sheets until all the muffin cups are filled. Divide the kale and feta filling equally among the phyllo cups.
- Bake until the phyllo is lightly browned and the filling is heated through, 20 to 25 minutes. Remove from the oven and serve the spanakopita cups warm or at room temperature.
KALE SPANAKOPITA
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
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
SPANAKOPITA
Make and share this Spanakopita recipe from Food.com.
Provided by tranch
Categories Vegetable
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 695, Fat 48.9, SaturatedFat 28.4, Cholesterol 297.4, Sodium 1180.2, Carbohydrate 44.9, Fiber 6.7, Sugar 4, Protein 23.4
KALE AND PARSNIPS
Make and share this Kale and Parsnips recipe from Food.com.
Provided by dicentra
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Saute the onions and parsnips in oil for about 5 minutes, stirring occasionally to prevent burning.
- Add the water and ginger. Cover and simer for 4 to 5 minutes.
- Add the kale and continue cooking 4 to 5 minutes longer. Stir occasionally but keep the saucepan covered otherwise. Serve hot.
ALEXA'S EASY SPANAKOPITA
Spanakopita doesn't have to be difficult. Follow this simple how-to to create delicious, quick and easy spanakopita! Parakaló!
Provided by Alexa
Categories Greek
Time 45m
Yield 5 5 people, 5 serving(s)
Number Of Ingredients 8
Steps:
- Finely dice onion, and sautee in a pan with EVOO.
- Once translucent, add garlic and spinach until wilted.
- Remove from heat, and let cool.
- Dice feta into medium size chunks. Add to spinach mixture along with parmesan cheese.
- Mix until everything is incorporated.
- Add salt + pepper, stir.
- Remove filo dough from box, and place between a damp kitchen towel to keep moist while working.
- Add a small amount of EVOO on the bottom of your baking dish.
- Place an even layer of filo on the bottom of the dish, overlapping the sides.
- Continue to do this at least 10 times overlapping layers, and brushing with EVOO as you go. The more filo at the bottom, the thicker, crunchier crust you will have.
- Add your spinach cheese mixture, and press so it is evenly in the bottom of your pan.
- Fold over overlapping filo.
- Add several layers on top to cover the pie, and brush with EVOO.
- Place into the oven at 350 degrees for 30-35 minutes.
- Let cool 5-10 minutes, and dig in!
- It will be even better the next day! Enjoy! :).
Nutrition Facts : Calories 1002.5, Fat 73.9, SaturatedFat 24.4, Cholesterol 98.5, Sodium 1800.5, Carbohydrate 56.8, Fiber 3.2, Sugar 5.2, Protein 28.8
RICE WITH KALE AND TOMATOES
Make and share this Rice With Kale and Tomatoes recipe from Food.com.
Provided by dicentra
Categories Rice
Time 40m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- In a small heavy saucepan bring 1 cup water to a boil, add the rice and salt to taste, and cook the rice, covered, over low heat for 20 minutes, or until the liquid is absorbed and the rice is tender.
- In a heavy skillet cook the garlic in the oil over moderately low heat, stirring, until it is golden, add the tomatoes and the kale, and cook the mixture, stirring occasionally, for 3 to 5 minutes, or until the kale is tender.
- Fluff the rice with a fork and in a bowl combine well the rice, the kale mixture, and salt and pepper to taste.
Nutrition Facts : Calories 300.2, Fat 7.9, SaturatedFat 1.2, Sodium 41.5, Carbohydrate 52, Fiber 4.4, Sugar 5.3, Protein 7.4
KALE AND PECAN SPANAKOPITA
Make and share this Kale and Pecan Spanakopita recipe from Food.com.
Provided by Chris Wilson UK
Categories Savory Pies
Time 1h5m
Yield 6 pieces, 6 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 430.9, Fat 25.4, SaturatedFat 9.1, Cholesterol 98.9, Sodium 653.8, Carbohydrate 39.2, Fiber 4.5, Sugar 3.4, Protein 14.4
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