I got the idea for this from a Real Simple recipe. I’ve always avoided cooking with filo because I’ve never had any luck with it. It always disintegrates when I’m working with it and I end up being frustrated and hungry. This recipe requires only one fold, so the actual work with the dough is minimal.
I’ve made this recipe with about ten different combinations of veggies and cheeses and have yet to have one not be delicious. This is a good recipe for the end of the week when you need to use up what you have in the fridge.
2 TB olive oil
1/4 bunch of kale (approx. 1 cup)
Salt and pepper to taste
1 clove of garlic, minced
4 oz cheddar cheese, sliced
5 sheets filo dough, defrosted
Yield: 2 servings
TKT: 30 minutes
- Preheat oven to 350 degrees
- Heat the olive oil in a skillet
- Wash the kale thoroughly and tear into bite sized pieces
- Add minced garlic to the oil and heat until fragrant (about 1 minute)
- Add kale to garlic, salt and pepper to taste, and sauté until kale is wilted (about 5 minutes)
- Lay out sheets of filo and cut in half
- When kale is wilted, using tongs, distribute kale evenly between two halves of filo dough
10. Place filo packets onto cookie sheet with parchment paper
11. Brush filo with egg wash
12. Bake for 15 minutes or until golden brown on top
13. Serve hot
Suggested additions, substitutions and variations
-This is tasty stuffed with other dark leafy greens, root vegetables, broccoli, and cauliflower.
-When using veggies that are not dark, leafy greens, roast the vegetables first instead of sautéing them on the stove.
-You can use any cheese you like here, but I recommend that the cheese be flavorful. Cheddar goes with anything but, depending on the veggies you’re using, blue cheese, parmesan or stilton could also be very good.
-If you don’t have any eggs for the egg wash, you can brush the filo with olive oil.