I’m concluding my extended Greek Week with a wildly healthy, nutrient dense version of the phyllo-heavy, spinach based spanakopita that I have loved with all my heart and soul. There are those who would likely advocate locking me up for calling this kale recipe spanakopita, and the fact is, I never set out to do a low-fat, low carb riff on a dish that I’ve always considered to be worth every stinking calorie. This just evolved while winging it in the kitchen last night, and it wasn’t until it came out of the oven and we were about a third of the way into dinner that I had a little Eureka moment and realized that the disappearing rectangle on my plate was every bit as good as spanakopita and that I wasn’t even missing the phyllo. That’s saying a lot.
Another good thing was the hefty, hefty dose of kale that went into this recipe.
- Two dense bunches of kale, six fresh eggs and an onion, lined up and ready for a kale extravaganza
I started 2013 with a determination to purchase at least one bunch of kale every week and to make good use of it. Two big bunches, consisting of more than 40 whoppingly huge leaves went into this 8×8 pan of Kale Spanakopita. Talk about superfoods. On top of the kale, there were six eggs laid within the past 48 hours, lots of garlic, a big onion, and, of course, olive oil. And then the answer to why it tasted so good: feta cheese.
- One large or two small yellow onions
- 2 large cloves of garlic, minced
- 3 Tbsp. olive oil
- 2 bunches of fresh kale, washed, dried, stems trimmed off and leaves torn into pieces. About 40 large leaves
- 1/4 tsp cayenne pepper
- 1/2 tsp. nutmeg
- 2 cups milk
- 6 eggs
- 1 oz. crumbled feta cheese
- 3 Tbsp. shredded parmesan cheese
- Preheat oven to 400.
- Heat olive oil in a large skillet. Add minced garlic followed by chopped onion and cook on high heat, stirring frequently until soft. About 3 minutes.
- Begin adding torn up kale, stirring occasionally to heat the leaves evenly. Add cayenne pepper and nutmeg, and stir.
- Reduce heat and cover to allow the steam to wilt the kale leaves. Once the kale is wilted and the onions are translucent (about 5 minutes) remove from heat, stir and allow to cool for a few minutes.
- Combine half the eggs, half the feta, and half the milk in a food processor. Add in half of the kale mixture and blend until kale leaves are nearly pulverized or chopped very fine.
- Pour the mixture into a 2 quart casserole dish or an 8×8 pan coated with cooking spray. Add the remaining milk, eggs, feta and kale to the food processor. Blend thoroughly and add to the casserole dish or pan. Top with 3 Tbsp. finely grated parmesan.
- Place in a preheated, 400 degree oven and cook for 25 minutes.
Serve hot or warm.