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RECIPE
11 INGREDIENTS8 STEPS1HR

Spanakopita with Kale and Cheese

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East After Noon

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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
Total Time

East After Noon

A literary soul writer, stylist, recipe developer and neutralist.
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Ingredients

US / METRIC
Servings:
6
Serves 6
1.1 lb
Phyllo Dough
thawed if purchased frozen
1
Large  Onion , diced
11 1/2 cups
woody stalks removed
3 cloves
Garlic , crushed
1 3/4 cups
Cream Cheese
I used Kiri Cream Cheese
5 sprigs
Fresh Dill , finely chopped
1 tsp
Ground Nutmeg
1 cup
plus extra for frying
to taste
Sea Salt and Pepper
to taste
Toasted White Sesame Seeds
to garnish
(optional)
to taste
Tzatziki
for serving

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Nutrition Per Serving

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CALORIES
897
FAT
69.8 g
PROTEIN
14.4 g
CARBS
57.1 g

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 (5 milliliter) and season with Sea Salt and Pepper (to taste). Reduce the heat, add the Kale (800 gram) and leave to wilt.
Step 4
Removing the pot from the heat, stir through the Cream Cheese (400 gram) and add the Garlic (3 clove) and Fresh Dill (5 sprig). 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 (500 gram) down on a flat surface, brushing Olive Oil (250 milliliter) 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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Nutrition Per Serving
Calories
897
% Daily Value*
Fat
69.8 g
89%
Saturated Fat
20.7 g
103%
Trans Fat
0.8 g
--
Cholesterol
67.3 mg
22%
Carbohydrates
57.1 g
21%
Fiber
7.6 g
27%
Sugars
5.1 g
--
Protein
14.4 g
29%
Sodium
684.4 mg
30%
Vitamin D
--
--
Calcium
426.1 mg
33%
Iron
5.1 mg
28%
Potassium
668.0 mg
14%
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