HomeRecipesCook Along with Chef Deniz: Crispy Kale Pie With Goat’s Cheese, Leeks And Dill
Cook Along with Chef Deniz: Crispy Kale Pie With Goat’s Cheese, Leeks And Dill
January 14, 2021
Our Cooking Along LIVE series continues! Thank you to all who registered, donated to support our chefs, or ordered a cook-along kit so you could follow along live.
Chef Deniz walks you through his version of Spanakopita made with Kale instead of Spinach, Goats Cheese, Dill and Leeks, all wrapped nicely in Phyllo Dough. Get ready to also dive into a delicious, greek-inspired menu with 2 delicious side salads: Spicy Radish Salad with Preserved Lemons, Daikon and Chilies & Tomato Tapenade with Fenugreek, Walnuts and Pomegranate Molasses
Crispy Kale Pie With Goat’s Cheese, Leeks And Dill
By Chef Deniz Tarakcioglu
January 14th, 2021
Ingredients:
For the filling;
400 g.of goat’s cheese cheese, whipped
3 bunches of black kale, sliced thin
3 cloves of garlic, minced
1 leek, sliced thin and rinsed
2 white onion, sliced thin
4 sprigs of thyme
2 eggs
100 g.or a handful of fresh dill, chopped
50 mL lemon juice
Chili flakes to taste
To assemble the pie;
1 pack of phyllo dough
1/2 lbs butter
Instructions:
Sauté leeks, garlic, thyme, kale, onions until everything is soft and all the excess moisture is evaporated. Season with chili flakes and spread on a sheet pan and chill. Once cold, mix in the eggs and cheese.
For the pie, heat your oven to 375F and melt the butter. On a sheet pan that is large enough, start layering phyllo dough with each sheet brushed with butter. Once half pack is layered spread the filling evenly and continue on layering the rest of the phyllo sheets.
Bake in the oven until crispy, golden brown and hot in the center, approximately 17-20 minutes.
