Eats: Kale Pie10:30 AM
We are playing a game in my house, it is called: How to consume kale in a creative manner. Kyle and I had bought some delicious spinach pies from the Farmer's Market the other week, so I decided to try making a kale version since we have loads of it. I did what I normally do: browse the interwebs until I find a few recipes, then sort of do a combination of the ones I think will work out.
The first step is to get your hands on some phyllo/filo dough. I went to one grocery store, looked around hopelessly for a good 20 minutes, then asked for help. They did not carry any. So Kyle decided to look it up and assume that we could just make it. I used this recipe, but mine did not come out as great as I would have liked. It tasted really good, but it was really thick and that bread is supposed to be thin and flaky. We still ate it. So it is up to you if you wanna try making it or just buying it.
1 stick of butter/vegan butter (more can be used if desired)
3 tbsp extra virgin olive oil
1 large onion, finely chopped (about 2 cups)
10 cups of kale, washed, and shredded
1/2 cup fresh dill
1/2 cup fresh scallions
1/4 cup fresh lemon juice
1/4 cup water
Sea salt & pepper to taste
1 1/2 cups feta, chopped
1/2 cup cottage cheese
Heat 2 tablespoons of butter and olive oil in a large pan, add the onions and cook until clear, turn heat to low, and add another tablespoon of butter and let it melt. Carefully add the kale, making sure it cooks down and gets coated by the butter and oil in the pan. You can add a little at a time if that is easier. Add the dill, scallions, water, salt and pepper, lemon juice and another tablespoon of olive oil to the pan. Cover and cook until kale is tender. Once it is, uncover, turn the heat back up a little and cook until the liquid is out of the pan. Remove from heat, allow to cool, then add the cottage cheese and feta to the kale mix. You can add more salt and pepper here if you want.
Preheat the oven at 350. Melt the rest of the butter, and brush it onto a pie plate. Line the phyllo dough on the plate, and brush some more butter on it. Add the kale filling, then cover with more phyllo dough. Brush remaining butter onto the top of the pie. Bake for 50 minutes, or until crust is golden brown.
Eat! (After it cools).