Cooking Instructions
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Step 1
Preheat the oven to 425 degrees F (220 degrees C).
Step 2
Using a large pot over medium heat, fry the
Onion (1)
in a little
Olive Oil (as needed)
until soft.
Step 3
Add the
Ground Nutmeg (5 g)
,
Fresh Spinach (400 g)
, and
Kale (400 g)
and leave to wilt. Increase the heat to cook off any excess liquid from the kale and spinach.
Step 4
Add the
Greek Yogurt (50 g)
and
Garlic (3 cloves)
and crumble in the
Ricotta Cheese (250 g)
.
Step 5
Season with
Coarse Sea Salt (to taste)
and
Coarse Black Pepper (to taste)
, stir through the
Fresh Mint (4 sprigs)
and
Fresh Dill (4 sprigs)
. Leave the filling to cool slightly.
Step 6
Working on a clean smooth surface, arrange 3 sheets of
Phyllo Dough (500 g)
lengthways, with each sheet overlapping 3 cm at each join. The combined length of the phyllo should roughly measure a meter in length.
Step 7
Brush these sheets with olive oil and lay another 3 sheets on top of the first, repeating the overlapping pattern and brush of olive oil. Continue for a third layer of phyllo.
Step 8
Generously spoon the filling along the bottom edge of the pastry, leaving a border of 4 cm. Fold over the edge, rolling it up securely to the opposite edge of the phyllo.
Step 9
Starting on the left, roll the phyllo into a pinwheel, tucking the loose ends underneath. Transfer the pinwheel to an oiled baking dish or lined sheet.
Step 10
Brush the top and sides of the pinwheel with olive oil and sprinkle over a few
Black and White Sesame Seeds (to taste)
.
Step 11
Bake in the preheated oven for 35-40 minutes until golden and crisp.
Step 12
Serve the kale and ricotta spanakopita. Enjoy!
