East After Noon
A literary soul writer, stylist, recipe developer and neutralist.
http://eastafternoon.com/
For this recipe, I’ve decided to use kale instead of spinach and deliciously creamy cheese in place of the yogurt. I find that kale adds a meatiness to the spanakopita – a sort of heartier version of spinach – while the cream cheese’s smoothly indulgent texture makes a luxurious version of creamed spinach.
1HR
$3.39
Ingredients
Servings
6
1.1 lb
Phyllo Dough
thawed if purchased frozen
1
Large Onion, diced
32 cups
Kale
woody stalks removed
3 cloves
Garlic, crushed
1 3/4 cups
Cream Cheese
I used Kiri Cream Cheese
5 sprigs
Fresh Dill, finely chopped
2 tsp
Ground Nutmeg
1 cup
Olive Oil
plus extra for frying
to taste
to taste
to taste
Toasted White Sesame Seeds
to garnish
optional
to taste
Tzatziki
for serving
Nutrition Per Serving
Calories
882
Fat
68.3 g
Protein
14.3 g
Carbs
56.6 g