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.