Cooking Instructions
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Step 1
Preheat the oven to 430 degrees F (220 degrees C).
Step 2
In a large pot over medium heat, fry the
Onion (1)
in a little olive oil until lightly browned.
Step 3
Stir through the
Ground Nutmeg (1 tsp)
and season with
Sea Salt (to taste)
and
Ground Black Pepper (to taste)
. Reduce the heat, add the
Kale (32 cups)
and leave to wilt.
Step 4
Removing the pot from the heat, stir through the
Cream Cheese (1 3/4 cups)
and add the
Garlic (3 cloves)
and
Fresh Dill (5 sprigs)
. If required, season the kale mixture again and leave to cool to room temperature.
Step 5
Using a wet tea towel to keep the excess pastry damp while you work, layer three sheets of
Phyllo Dough (1.1 lb)
down on a flat surface, brushing
Olive Oil (1 cup)
between each one.
Step 6
Use a sharp knife to slice the phyllo sheets lengthwise into three sections. Working with one section at a time, dollop a heaped tablespoon of the kale mixture at the top of the pastry and fold it over into a triangular shape, making sure the edges of the phyllo are aligned. Repeat this movement until you have a triangular pocket.
Step 7
Arrange the folded spanakopita across a lined baking sheet and brush with more olive oil. Sprinkle a few
Toasted White Sesame Seeds (to taste)
over the top of the pies and bake for 20 to 40 minutes or until golden brown.
Step 8
Leave the pies to cool slightly before serving with
Tzatziki (to taste)
.
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