While my vegetable garden is just barely getting started (peas, radishes and carrots up, but not much else) my neighbors, Snowe and Nancy, are already harvesting a bounty of greens. A few days ago we were the lucky recipients of a huge bag of colorful kale.

Isn’t it beautiful? Thank you, neighbors!

What to do with all of this gorgeous kale? Yesterday I woke up inspired… I thought why not make a vegetable strudel with a spanikopita type filling, using kale instead of spinach. With plenty of cheese, of course. And artichokes. And LOTS of fresh dill.

When I was working as a banquet cook and caterer, I folded (no joke) tens of thousands of spanikopita triangles for various events. If you enjoy making phyllo triangles, by all means use this filling – you’ll get a beautiful bite-sized appetizer. Or, you can simply spread the filling out over eight layers of phyllo brushed with olive oil and roll everything up strudel-style like I did here. This is a much faster and easier way to work with phyllo and I like how beautiful the strudel looks when it is sliced.

This recipe will make two rolls. Cut each on the diagonal into 4 entree-sized pieces or about 12 appetizers and serve hot or at room temperature. My personal recommendation: serve Kale & Artichoke Strudel with a glass of crisp white wine. 🙂 Enjoy!

Love kale? Check out these recipes:

Bacon, Tomato & Kale Pizza
Farro Salad with Kale
Kale, Banana & Apple Smoothie
Orecchiette with Turkey Sausage & Kale

Kale and Artichoke Strudel

 

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Author: A Passionate Plate

Recipe type: Appetizer or Main Dish, Vegetarian (eggs, dairy)

Serves: 8 entree sized pieces

Ingredients

• 16 pieces phyllo dough, thawed
• 8 cups kale, stems and ribs removed, chopped
• ½ medium white onion, chopped (1 cup)
• 4 green onions, green part only, thinly sliced
• 1 can artichoke quarters, drained and chopped
• 1 cup crumbled feta with herbs
• ½ cup shredded Parmesan
• 3 Tbsp. coarsely chopped fresh dill (or more, to taste)
• 3 eggs, beaten
• ¾ tsp. salt
• ½ tsp. black pepper
• olive oil for brushing the phyllo

Instructions

1. Preheat oven to 375 degrees.
2. In a medium sized sauté pan, heat 1 Tbsp. olive oil over medium high heat.
3. Add the chopped white onion and cook until onions begin to turn translucent, about two minutes.
4. Add the kale and continue cooking, stirring occasionally, until the onions are very soft and the kale is wilted and tender, about 5 minutes.
5. Remove the kale/onion mixture and set aside to cool.
6. In a large bowl, mix together the chopped artichokes, green onion, feta, Parmesan, eggs, salt and pepper.
7. Add the kale and stir to combine.
8. Pour about ⅔ cup olive oil into a small bowl.
9. Lay one sheet of phyllo on a clean work surface and brush lightly with olive oil.
10. Lay another phyllo down on top of the first sheet and brush with olive oil.
11. Continue until you have stacked 8 sheets of phyllo.
12. Spoon ½ of the kale mixture down along the front edge of the phyllo, leaving about 2 inches of room at the edge.
13. Use both hands to carefully roll up the strudel.
14. Place it, seam side down, on a parchment lined baking sheet and brush the top with a little more oil.
15. Repeat the process to create a second roll.
16. Bake at 375 degrees for 17-20 minutes or until the phyllo is nicely browned and the filling is bubbly at the ends.
17. Cool for at least 5 minutes before slicing. For best results, use a sharp, serrated knife.

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