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.
Kale, shredded roughly and washed thoroughly
Firm tofu, torn roughly apart into little bits
pinenuts, walnuts or almonds, lightly toasted (if using almonds or walnuts roughly chop)
egg, lightly beaten
zest of lemon
Salt & Pepper to taste
- 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.