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SideChef
Recipes
Comfort Food
Kale and Ricotta Spanakopita

14 INGREDIENTS • 12 STEPS • 1HR 5MINS

Kale and Ricotta Spanakopita

Recipe
Wrapped in golden layers of shard-crisp phyllo, this pie epitomizes comfort food, but at the same time feels wholesomely healthy. Especially delicious when served with a dollop of garlicky tzatziki, the recipe for my Kale and Ricotta Spanakopita works best when served as a light lunch or as part of a mezze-style spread.
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Wrapped in golden layers of shard-crisp phyllo, this pie epitomizes comfort food, but at the same time feels wholesomely healthy. Especially delicious when served with a dollop of garlicky tzatziki, the recipe for my Kale and Ricotta Spanakopita works best when served as a light lunch or as part of a mezze-style spread.
author_avatar
East After Noon
A literary soul writer, stylist, recipe developer and neutralist.
http://eastafternoon.com/

1HR 5MINS

Total Time

$3.69

Cost Per Serving

Ingredients

Servings
4
us / metric
Phyllo Dough
1.1 lb
Phyllo Dough, thawed
Onion
1
Large Onion, finely diced
Fresh Spinach
14 oz
Fresh Spinach
stalks removed
Kale
16 cups
Kale
stalks removed
Garlic
3 cloves
Garlic, crushed
Ricotta Cheese
1 cup
Ricotta Cheese
Ground Nutmeg
2 tsp
Ground Nutmeg
Greek Yogurt
3 1/3 Tbsp
Greek Yogurt
Fresh Mint
4 sprigs
Fresh Mint
stalks removed and finely chopped
Fresh Dill
4 sprigs
Fresh Dill
stalks removed and finely chopped
Olive Oil
as needed
Olive Oil
Coarse Sea Salt
to taste
Coarse Sea Salt
Coarse Black Pepper
to taste
Coarse Black Pepper
Black and White Sesame Seeds
to taste
Black and White Sesame Seeds
preferably toasted

Nutrition Per Serving

VIEW ALL
Calories
564
Fat
16.5 g
Protein
20.7 g
Carbs
83.6 g
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East After Noon
A literary soul writer, stylist, recipe developer and neutralist.
http://eastafternoon.com/

Author's Notes

Yields 4-6 servings.

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 (2 tsp), Fresh Spinach (14 oz), and Kale (16 cups) and leave to wilt. Increase the heat to cook off any excess liquid from the kale and spinach.
step 3 Add the Ground Nutmeg (2 tsp), Fresh Spinach (14 oz), and Kale (16 cups) and leave to wilt. Increase the heat to cook off any excess liquid from the kale and spinach.
step 4
Add the Greek Yogurt (3 1/3 Tbsp) and Garlic (3 cloves) and crumble in the Ricotta Cheese (1 cup).
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 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 (1.1 lb) lengthways, with each sheet overlapping 3 cm at each join. The combined length of the phyllo should roughly measure a meter in length.
step 6 Working on a clean smooth surface, arrange 3 sheets of Phyllo Dough (1.1 lb) 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 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 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 11 Bake in the preheated oven for 35-40 minutes until golden and crisp.
step 12
Serve the kale and ricotta spanakopita. Enjoy!
step 12 Serve the kale and ricotta spanakopita. Enjoy!

Tags

Comfort Food
Lunch
Snack
Healthy
Shellfish-Free
Dinner
Greek
Vegetarian
Spring
Vegetables
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