Recipe courtesy of Michael Voltaggio
SpanaKALEpita
- Level: Intermediate
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 724
- Total Fat
- 53
- Saturated Fat
- 26
- Carbohydrates
- 52
- Dietary Fiber
- 7
- Sugar
- 4
- Protein
- 14
- Cholesterol
- 156
- Sodium
- 860
- Total: 2 hr 5 min
- Active: 1 hr 10 min
Ingredients
SpanaKALEpita:
1 cup melted clarified butter, plus more as needed for greasing
2 tablespoons olive oil
1 medium yellow onion, minced
3 cloves garlic, minced
2 bunches kale, leaves stripped from stems and julienned
Kosher salt and freshly ground black pepper
1/2 teaspoon red chile flakes
1 1/2 cups crumbled high-quality feta, water reserved
Zest and juice of 1 lemon
2 tablespoons fresh parsley, chopped
2 teaspoons fresh oregano, chopped
2 large eggs, beaten
1 pound frozen phyllo sheets, thawed
Yogurt Topping:
1 cup whole milk Greek yogurt
2 tablespoons minced fresh dill
Juice of 1 lemon
Kosher salt and freshly ground black pepper
Kale Salad:
Juice of 1/2 lemon
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
Directions
Special equipment:
a squeeze bottle- For the spanaKALEpita: Preheat the oven to 350 degrees F. Grease two 8-inch round (or square if you have) baking dishes with clarified butter.
- Heat the olive oil in a large saute pan set over medium heat. Add the onions and sweat until they are almost translucent and fully tender, about 10 minutes. Add the garlic and cook until fragrant, 1 to 2 minutes. Add the kale in stages, reserving about a quarter of the kale for the salad, and increase the heat to medium-high. Continue to cook the kale, turning with tongs, until all is fully wilted. Season the kale mixture with salt and pepper. Add the red chile flakes and fold into the mixture, allowing the chile flakes to bloom, for 2 to 3 minutes. Add the water from the feta and stir to combine.
- Remove the pan from the heat and carefully pour the mixture into the bowl of a food processor. Process to help disperse the heat and steam, then let cool slightly. Add the feta and process until just combined. Put the kale mixture into a bowl and add the lemon zest and juice, parsley and oregano. Stir again until the mixture is fully incorporated. Allow the mixture to cool for 15 to 20 minutes, stirring occasionally to release any trapped steam. Taste the mixture and adjust seasonings if necessary. Add the beaten eggs and mix again.
- For the assembly: Remove two sheets of phyllo dough from the package to a large (at least 30 inches long by 20 inches wide) working surface so that they lay next to each other. Brush 1 inch of the right edge of the first sheet with melted butter and overlay the second sheet. Brush the melted butter over the entirety of both sheets. Add the filling 3 to 4 inches away from the closest edge, in an even layer, keeping it as uniform as possible, in a cylindrical line on the buttered phyllo sheets. Fold the bottom edge over the top of the filling, then butter the top surface with melted butter and repeat until you have a long log. Wind the log into a tight spiral and add to the prepared baking dish. Brush the top with more melted butter. Repeat with the remaining filling and phyllo, placing 2 logs in each baking dish. Bake until flaky and golden brown, 30 to 35 minutes.
- For the yogurt topping: Meanwhile, combine the Greek yogurt, dill, lemon, and salt and pepper to taste in a small bowl. Taste and adjust seasoning as needed. Add to a squeeze bottle and keep refrigerated until ready to serve.
- Add the reserved kale to a large bowl and toss with the lemon juice and olive oil and season with salt and pepper. Set aside.
- Remove the baking dishes from the oven. Squeeze the Greek yogurt mixture over the top of the spanoKALEpita. Garnish each baking dish with the kale salad.