Kale & Feta Phyllo Pies with Mint & Cilantro Pesto

This weeks harvest on our farm is Siberian Kale. Its one of my favourite varieties as it is delicate and tender with a mild sweet taste. I have taken our traditional Cypriot Spinach pie and substituted the spinach with the kale and made them into individual little pies for entertaining or packing them up for lunch. With the fresh harvest season upon us, these little pies are filled with parsley, green onions and topped with a fresh pesto and toasted pine nuts for a crunch. They are perfect for breakfast, brunch, lunch and dinner served with a side salad. Top them with an egg for added protein. These can be made a day ahead and when ready to enjoy, wrap them in foil and bake them until warm through and Phyllo has crisp.

xoxo

Ingredients:

 

2 tbsp. olive oil

1 medium onion, diced

6 cup fresh Siberian Kale, stems removed & roughly chopped

½ cup green onions, thinly sliced, including green

1/2 cup parsley, finely chopped

2 cup goat feta cheese, crumbled

½ cup Halloumi Cheese, grated

2 large eggs, lightly beaten

Salt and freshly ground black pepper to taste

1/4 cup unsalted butter, melted

1/4 cup olive oil

450 g phyllo pastry sheets, thawed as per package directions 

1/2 cup pine nuts toasted

fried eggs (optional)

Mint and Cilantro Pesto

3 cup fresh mint leaves

3 cup fresh cilantro with stems

1 large garlic clove

¾ cup extra-virgin olive oil

3 tbsp. fresh lemon juice

Sea Salt

 

Preparation

Preheat oven to 375F. Butter a 12 cup muffin tin and set aside.

To make pesto, place all ingredients in food processor and pulse to a chunky paste. Place in refrigerator until ready to use.

In a small saucepan, heat oil over medium heat.  Sauté the onions until translucent and tender about 2-3 minutes. Set aside

In a large bowl, add the spinach, parsley, green onions, cooked onions, feta, halloumi and beaten eggs. Season with salt and pepper and toss gently until well mixed. Set aside.

Cut Phyllo sheets into 6 equal squares. Place a slightly damp tea towel on top of phyllo to avoid it from drying out. Layer 5 phyllo square sheets in one of the cups ensuring the phyllo sheets over hang. Using a pastry brush, lightly brush each sheet prior to layering with the melted butter. Repeat this process in the remaining 11 cups. Divided kale mixture amongst the 12 cups filling each equally and fold the the excess phyllo on the sides over the mixture. Layer 4 more pastry sheets on top, brushing each layer with the melted butter. Ensure the phyllo is tucked in to muffin cup to seal. Repeat process with remaining phyllo until all cups are done. You can discard any leftover phyllo squares.

Bake for 35-40 minutes or until golden in colour. Remove from oven, allow to cool for 10 minutes prior to removing from muffin tin.

Top with pesto, pine and fried egg is using.

 

 

SERVINGS 12  | PREP & COOK TIME 1 hr 30 minutes

Copyright © 2016 Irene Matys.

All Rights Reserved.

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