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Ingredients
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4 cups
kale (about 1 bunch)
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1
yellow onion, finely chopped
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2 tablespoons
olive oil or sunflower oil
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4
eggs
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1 1/2 cups
feta cheese, crumbled
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2 tablespoons
Parmesan cheese, freshly grated
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1 teaspoon
black pepper, freshly grated
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1/2 cup
unsalted butter, melted
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phyllo pastry
Directions
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In a medium pan over medium heat, sauté the onion in olive oil until translucent.
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Add the kale to the onion and turn the heat down to low. Cover and let it cook for a few minutes or until the kale starts to wilt. Remove from heat and allow to cool.
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Preheat the oven to 190C.
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In a large mixing bowl, add the eggs, flour, and baking powder. Give it a whisk. Season with freshly grated nutmeg, black pepper and Parmesan cheese. Add the toasted walnuts, crumbled feta cheese and sautéed kale with onion. Combine everything well together.
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Line a baking pan with parchment baking paper.
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Start assembling the kale triangles: Place a sheet of phyllo pastry on a clean working surface. Brush the pastry lightly with melted butter. Fold the sheet into thirds lengthwise. Add 1 Tbsp of the filling in the bottom left corner of the pastry. Start folding towards right, then left. Continue folding until you have a triangular-shaped pastry. Brush the top with butter and place seam-side down on the baking pan. Repeat process until all filling is used up.
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Bake for 20 to 30 minutes, until golden. Serve right away!
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