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