Preheat the oven to 425 degrees F (220 degrees C).
Using a large pot over medium heat, fry the
in a little
Olive Oil (as needed)
Ground Nutmeg (1 tsp)
Fresh Spinach (13 1/3 cups)
Kale (16 cups)
and leave to wilt. Increase the heat to cook off any excess liquid from the kale and spinach.
Greek Yogurt (3 Tbsp)
Garlic (3 cloves)
and crumble in the
Ricotta Cheese (1 cup)
Coarse Sea Salt (to taste)
Coarse Black Pepper (to taste)
, stir through the
Fresh Mint (4 sprigs)
Fresh Dill (4 sprigs)
. Leave the filling to cool slightly.
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.
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.
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.
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.
Brush the top and sides of the pinwheel with olive oil and sprinkle over a few
Black and White Sesame Seeds (to taste)
Bake in the preheated oven for 35-40 minutes until golden and crisp.
Serve the kale and ricotta spanakopita. Enjoy!