Kale And Pecan Spanakopita Recipe

Name: Kale And Pecan Spanakopita
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 onions, sliced; 20 g unsalted butter; 2 -3 tablespoons olive oil; 50 g pecans, roughly chopped; 2 garlic cloves, crushed; 500 g chopped kale; 1 pinch nutmeg, grated; 200 g feta, cheese. crumbled; 2 eggs, beaten; 20 g dill, chopped; 270 g phyllo pastry; 1 tablespoon caraway seed

Servings: persons

2 onions, sliced
20 g unsalted butter
2 -3 tablespoons olive oil
50 g pecans, roughly chopped
2 garlic cloves, crushed
500 g chopped kale
1 pinch nutmeg, grated
200 g feta, cheese. crumbled
2 eggs, beaten
20 g dill, chopped
270 g phyllo pastry
1 tablespoon caraway seed

1
Preheat oven to 200'C, gas mark 6. Melt butter in oil in a large wide-based pan, and gently fry the onions for 10 minutes to soften. Add the pecans and garlic, cook for 1 minute, then stir in the kale and 1 tbsp water (you may need to do this in batches). Season, cover and simmer gently for 8-10 minutes until tender. Uncover and cook for 2 minutes, then drain in a colander. Allow to cool.
2
Put the cooled kale mixture in a large bowl and fold in the nutmeg, feta, eggs and dill.
3
Brush an ovenproof dish (about 20 x 30cm, 8x12 in) with oil. Use 4 filo sheets to line the dish, brushing with oil and overlapping as you go. Put in the filling and spread it evenly over the dish. Fold over the excess pastry.
4
Oil the remaining filo and use it to top the pie, oiled side up. Use a sharp knife to score the top into 6 equal pieces. Scatter with caraway seeds and bake for 30-35 minutes until golden and crisp. Serve warm or at room temperature.

992

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 onions, sliced, 20 g unsalted butter, 2 -3 tablespoons olive oil, 50 g pecans, roughly chopped, and more.

Yes, Kale And Pecan Spanakopita falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Kale And Pecan Spanakopita

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