KALE, HERB AND FETA PHYLLO ROLLS
Makes:
12 rolls
Prep Time:
30 minutes, plus 30 minutes cooling time
Cook Time:
1 hour and 15 minutes
Make Ahead:
Kale mixture can be made up to 1 day ahead. Assembled rolls can
be frozen up to 1 week ahead in an airtight storage container. Cook rolls from
frozen and allow a few extra minutes cooking time.
2 bunches kale, stemmed, rinsed, drained, roughly chopped (about 1 lb.)
1 tbs. olive oil
1/4 yellow onion, finely chopped
1/2 cup finely chopped green onions (about 3 onions)
3 garlic cloves, grated
1 lemon, zested
1/4 cup each chopped basil, dill, mint, and parsley
1 cup crumbled feta cheese
2 large eggs, beaten
18 sheets filo pastry, about 8 oz., thawed overnight if frozen
4 oz. (1 stick) butter, melted
INGREDIENTS
1.
In large frypan over medium heat, bring 1/4 cup water to simmer. Working in batches,
add kale and cook, stirring, for 2 minutes, or until wilted. Transfer to sheet pan lined
with large dish towel and set aside to cool. Repeat to cook remaining kale using
fresh 1/4 cup water in each batch. Using towel, squeeze as much water from kale as
possible. Coarsely chop kale and transfer to large bowl. Wipe frypan clean.
2.
Heat oil in frypan over medium heat. Add yellow onion and cook, stirring occasionally,
for 5 minutes, or until onions are softened. Add green onions, garlic and lemon zest
and cook 2 minutes. Add herbs and cook 1 minute, or until wilted. Add onion-herb
mixture to chopped kale and stir to combine. Season with salt and pepper. Let
mixture cool completely, about 30 minutes.
3.
Add feta and eggs to kale mixture and stir to combine.
4.
Lay a sheet of phyllo pastry on work surface. Cover remaining sheets with a damp
towel to prevent drying out. Brush pastry lightly with melted butter. Repeat layering
with 2 more sheets and more melted butter. Cut pastry stack vertically into two 5
1/2-inch wide x 8-inch (long) strips. Working with one strip at a time, spoon 1/4 cup
kale mixture on short side of pastry 1 1/4-inch up from bottom edge into a 3-inch
log shape. Fold bottom edge of pastry over filling, roll over once, fold in sides, then
continue rolling to enclose the filling.
5.
Repeat step 4 five more times with remaining pastry sheets, butter and kale mixture
to make 12 rolls in total. Brush rolls all over with butter.
6.
Preheat Curtis Stone Pocket Pastry Maker for 5 minutes. Place 4 phyllo rolls in Pastry
Mold. Close lid and cook 10 minutes. Carefully turn rolls over, close lid and cook 10
more minutes or until golden all over. Repeat in batches to cook remaining phyllo rolls
and butter.
METHOD