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RECIPE
12 INGREDIENTS 8 STEPS 1hr

Spanakopita with Kale and Cheese

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.
Spanakopita with Kale and Cheese Recipe | SideChef
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.
A literary soul writer, stylist, recipe developer and neutralist.
http://eastafternoon.com/
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A literary soul writer, stylist, recipe developer and neutralist.
http://eastafternoon.com/
1hr
Total Time
$3.39
Cost Per Serving

Ingredients

Servings
6
US / METRIC
1.1 lb
Phyllo Dough
thawed if purchased frozen
1
Large Onion , diced
32 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
1/2 Tbsp
Ground Nutmeg
1 cup
plus extra for frying
to taste
to taste
Toasted White Sesame Seeds
to garnish
(optional)
to taste
Tzatziki
for serving
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For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

VIEW ALL
CALORIES
882
FAT
68.3 g
PROTEIN
14.3 g
CARBS
56.6 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 (1/2 Tbsp) 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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Nutrition Per Serving
Calories
882
% Daily Value*
Fat
68.3 g
88%
Saturated Fat
20.4 g
102%
Trans Fat
0.8 g
--
Cholesterol
67.3 mg
22%
Carbohydrates
56.6 g
21%
Fiber
7.7 g
28%
Sugars
5.1 g
--
Protein
14.3 g
29%
Sodium
684.9 mg
30%
Vitamin D
--
--
Calcium
423.6 mg
33%
Iron
5.2 mg
29%
Potassium
661.9 mg
14%
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