Lunch, Dinner, Feta, Legacy Pan, Filo Pastry, Vegetarian, Kalekopita, Kale Pie, Dill, Greek, Legacy Pan
4.7 from 0 reviews
Preheat the oven to 180°C.
Heat 2 tbsp olive oil in a Legacy Pan over medium heat.
Add the onion and garlic and cook for about 5 minutes, until softened.
Remove the onion and garlic from the pan and set aside.
Add the kale to the hot pan, cover and cook until wilted.
Remove from the heat and leave to cool.
Squeeze the kale in a clean tea towel or spin it in a salad spinner to remove as much moisture as possible.
Finely slice the cooled kale.
Combine the kale, onion, garlic, remaining olive oil, feta, egg, dill and lemon zest in a bowl.
Season with salt and black pepper and mix lightly.
Brush the cooled Legacy Pan with olive oil.
Lay one sheet of filo in the pan and drizzle with olive oil.
Repeat with another 2 sheets, drizzling each layer with olive oil.
Spread the kale filling evenly over the pastry.
Fold the overhanging filo over the filling.
Layer the remaining 3 sheets over the top, drizzling each one with olive oil.
Fold the edges towards the centre to form a rustic crust.
Drizzle the top with olive oil and sprinkle with flaky sea salt.
Bake for 30–35 minutes, until deeply golden and crisp on the top and bottom.
Leave to cool for a few minutes before slicing and serving.
Kalekopita began with a lesson in spanakopita from Greek chef Akilsti Spilioti. The surprise was how little the filling needed. A small amount of feta. One egg. Plenty of greens. And far more olive oil between the filo sheets than seemed reasonable at first. Back home, kale took the place of spinach. It brings a little more sweetness and holds its shape well against the dill, lemon, onion and garlic. The pastry does the rest. Thin layers, plenty of olive oil and enough heat to make the whole pie shatter when cut.
Photography by Anna Critchley
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