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Author Notes: A delicious and crunchy canape style snack, that's lightly spiced. I took inspiration from a Greek style Spanakopita but by using kale with tofu, with olive oil instead of butter, it makes a beautiful and healthy snack or light lunch for anyone. —Elly
Makes 18 approx.
- 250 grams Kale, shredded roughly and washed thoroughly
- 200 grams Firm tofu, torn roughly apart into little bits
- 150 grams pinenuts, walnuts or almonds, lightly toasted (if using almonds or walnuts roughly chop)
- 1 teaspoon Cumin seeds
- 1 teaspoon Dried chilli
- 1 egg, lightly beaten
- 1 zest of lemon
- 1 packet Filo pastry
- 1 cup Olive oil
- Salt & Pepper to taste
- 2 tablespoons Sesame seeds
- In a dry fry pan begin to heat your cumin seeds for only around 30 secs. Then throw in the shredded kale and move around on a medium heat until it wilts. Continue to cook through and add your nuts, chilli and tofu.
- Stir over the heat for only a few more minutes. You want the kale reasonably soft, but with still a lovely texture that has bite to it. The colour will be amazing with specks of tofu and nuts.
- Take off the heat, tip into a large mixing bowl and season with salt and pepper. Then add your beaten eggs and mix through, allow this mix to cool thoroughly.
- When cool get your filo pastry, pastry brush and maybe half a cup of olive oil. Lay one sheet of filo on a clean work surface and brush with olive oil. Don’t wet it too much, just a light brush is enough. Lay another layer on top, then cut the filo into thirds, along the longest length.
- Take approx. 1 heaped tablespoon of the cooled mix and place at the top of one strip. Start to roll, squishing and tightening as go. (Just like when you’re drying a woollen jumper in towel). After about three rolls, tuck the edges in and keep rolling. Brush a little olive oil at the final inch of pastry to make sure it sticks.
- Keep rolling as above until all the mix is used.
- These can now be frozen if you are preparing ahead of time, or ready to cook! Before baking brush each cigar with a little olive oil and sprinkle sesame seeds. Bake in an oven heated to 180 degrees for approx. 12 minutes.
- This recipe was entered in the contest for Your Best Dark, Leafy Greens