Kale and Ricotta Phyllo Roll
Yield: 6-8 servings
Kale collides with soft ricotta cheese, salty feta and toasted pine nuts before being enveloped by buttery flakey phyllo in this quick and simple appetizer.
Yield: 6-8 servings
Ingredients:
- 250g (9 oz) Curly fresh kale, washed
- 2 tablespoons (30ml) butter
- 1 large onion
- 1 cup (250ml) ricotta cheese
- ¼ cup (60ml) feta cheese
- ¼ cup (60ml) grated parmesan cheese
- ¼ cup (60ml) chopped fresh cilantro
- Zest of 2 lemons
- ½ teaspoon (2.5ml) freshly grated nutmeg
- 1/3 cup (83ml) toasted pinenuts
- Salt and pepper
- 1 egg lightly beaten
- ¼ cup (60ml) butter or more
- 1 full box phyllo pastry
Method:
Preheat oven to 350F (176°C).
Trim the heavy ribs from the kale and discard.
Chop the onion in fine dice.
Heat the butter in a large sauté pan add the onion and cook until soft and translucent.
Add the kale and cook until just starting to wilt about 2 minutes. It seems like a lot of kale but it will reduce dramatically.
Remove from pan and place in a large bowl to cool.
Once cool add the ricotta, feta, parmesan, cilantro, nutmeg, lemon zest, pine nuts, salt, pepper and egg.
Melt butter in a small saucepan over low heat.
Place a sheet of phyllo on a parchment lined tray.
Brush the sheet lightly with melted butter. Place a second sheet on top and brush it with butter, repeat to have an 8 layer stack.
Form the kale mixture into a sausage shape along the longest edge of the pastry, leaving a 1 inch (2.5cm) border at the sides.
Turn in the sides of the pastry like an envelope and roll it up gently to fully enclose the filling, forming a log shape.
Brush the outside with melted butter. Bake until golden and crispy about 40 minutes.
Remove from oven and let rest 10 minutes before slicing.
To serve cut 1 ½ inch (3.8cm) slices and plate one or two per person
Note: Phyllo dries out easily so work fast and cover the phyllo with a damp kitchen towel while working with it.
