Kale And Pecan Spanakopita Recipes

Steps:

• Heat olive oil in a cast iron skillet over medium-high heat. Add pecans; cook and stir until fragrant, about 5 minutes. Transfer to a small bowl and sprinkle with stevia and chipotle powder; toss until well coated.
• Place kale in a large bowl. Drizzle with olive oil and sprinkle with salt. Massage until leaves begin to soften, about 2 minutes. Add diced apple and spiced pecans. Fold in feta cheese.

Steps:

• Preheat the oven to 375 degrees F (or the temperature according the package directions). Brush a 12-cup muffin pan or 24-cup mini muffin pan with olive oil or melted butter.
• Heat the 1 to 2 tablespoons olive oil in a large skillet over medium heat and add the onions. Cook, stirring occasionally, until softened, 3 to 5 minutes. Add the garlic and cook, stirring occasionally, for 1 minute. Add the kale and cook, stirring occasionally, until wilted, about 5 minutes. Season with pepper and a pinch or two of salt. Remove from the heat and let cool.
• Transfer to a medium bowl, add the feta, parsley and oregano. Stir to combine, taste and add salt and pepper, to taste. Stir in the egg until combined. Set aside.
• Unroll the phyllo sheets and cover with plastic wrap, followed by a damp kitchen towel. (You can use the plastic the sheets were rolled in.) Remove 1 sheet of phyllo and place on a clean work surface. Brush with melted butter or olive oil. Place a second sheet on top and brush with more butter or oil. Repeat until you have a stack of 4 phyllo sheets. Using a 3-inch round cookie or biscuit cutter, cut the stack into rounds. Place 1 stack of phyllo rounds in each cup of the prepared muffin pan, pressing in to form a cup shape. Repeat the process with the remaining phyllo sheets until all the muffin cups are filled. Divide the kale and feta filling equally among the phyllo cups.
• Bake until the phyllo is lightly browned and the filling is heated through, 20 to 25 minutes. Remove from the oven and serve the spanakopita cups warm or at room temperature.

Steps:

• Wash spinach in plenty of water and cut in small pieces; place in bowl.
• Salt lightly; stir to spread salt evenly.
• Take spinach, a handful at a time; squeeze out the excess water; place it in another bowl.
• Saute the onion in half the butter until it is a light, golden color.
• Add the scallions and cook until they wilt.
• Add spinach; stir until all vegetables take on a light color.
• Stir in the dill, parsley, salt and pepper.
• Cover the pot and cook until all the water from the spinach is absorbed.
• Remove from the heat; turn into a bowl, and immediately add the evaporated milk (to cool the spinach).
• Beat the eggs in another bowl and add the cheese to them; add to the cooled spinach; mix well.
• Line a pan with 8 sheets of phyllo dough, brushing each sheet with the melted butter before topping it with the next sheet. Do not trim the overhanging sections.
• Pour in the spinach mixture, spreading it evenly over the phyllo.
• Fold the part of the phyllo that extends out of the back of the pan over the filling.
• Lay the remaining phyllo on top, again brushing each sheet with melted butter before adding the next. Trim the overlap.
• Brush additional melted butter on top of the pie.
• Score it into square or diamond-shaped serving pieces.
• Bake for 30 to 45 minutes in a preheated 300 degree Fahrenheit oven.
• Let stand for 30 minutes before serving.
• NOTE: This can also be made without precooking the spinach. In that case, squeeze the spinach free of as much water as possible, mix it with the seasonings, and proceed as above, baking it for 1 hour.

Steps:

• Saute the onions in the olive oil over medium heat until tender and golden. Remove skillet from heat.
• Place tofu in a mixing bowl and crumble with a fork.
• Add dill, lemon juice, salt and pepper, onions, and spinach.
• Stir thoroughly to combine.
• Preheat oven to 350°F.
• Remove half of the phyllo dough from the package and cover the rest with plastic wrap and/or a damp towel to prevent it from drying out.
• Brush the bottom and sides of a 13" X 9" glass baking dish with the melted margarine. Place 2 phyllo sheets in the dish and press in lightly.
• Lightly brush with margarine (make sure to get the edges) and top with 2 more sheets and continue repeating until you have used half of the package of phyllo dough.
• Spread the spinach mixture in dish on top of the phyllo dough.
• Top with remaining phyllo dough in the same way as before, tucking or rolling in the excess edges when finished.
• Bake 45 minutes until golden and filling is hot.
• Let stand 10 minutes before serving.

Steps:

• Layer carrots, potatoes, onions, garlic, kale and kielbasa in large pan on the stove.
• Add 2 tsp salt and enough water to cover halfway up the potatoes.
• Bring to a boil.
• Reduce heat and simmer for 10-20 minutes until potatoes and carrots are tender.
• Remove meat (any kind of sausage is fine) and set aside.
• Drain the water from the potato mixture but SAVE the water!
• Remove the bay leaves.
• Mash the vegetables together. (For company, I separate the carrots and some potatoes and mash those separately. Then swirl them with the kale/potato mash for a really pretty dish) Add potato water as needed for texture/moisture. You may add butter, cream, etc. if you like, but it's really not needed!
• Slice the sausage into 1-2" pieces and arrange on vegetable/potato mash.
• Serve with a salad and dinner is ready!