Cooking Up A Story

 

Kale Philo Bake

« From the episode: Organic Foods: Backyard Agriculture

Ingredients:

  • 1-2 bunches of kale
  • 1 pkg of Philo dough
  • 1/4 lb of Feta cheese
  • 1 med onion
  • 2 cloves of fresh chopped garlic
  • 2 Tablespoons of Olive Oil
  • 1 med Tomato sliced
  • Optional a squeeze of fresh lemon

    • Instructions:

  • Sauté kale in 1 Tablespoon of Olive Oil, and set aside.
  • Sauté onion and garlic in remaining Olive Oil.
  • When translucent, sauté in kale.
  • In mixing bowl toss mixture with feta and squeeze of lemon.
  • Prepare a 13 X 8 inch pan.
  • Brush bottom with olive oil and evenly lay out kale mixture.
  • Top with philo dough brushing with olive oil and add another layer of kale mixture. Continue until you have between 6 & 8 layers.
  • Top with sliced tomatoes and bake until golden brown at 375 for 40 – 45 minutes

    • Serves 4

    Recipe courtesy of Backyard Farmer: Joannah Vaugh

    Related: Recipes, season 3 |

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    This entry was posted on Wednesday, August 20th, 2008 at 4:30 pm and is filed under Recipes, season 3. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

    2 Responses to “Kale Philo Bake”

    1. Susan Says:
      August 28th, 2008 at 8:17 am

      Yummy! I just finished off the leftovers for breakfast!
      Since I have dairy goats, I’m always looking for recipes that use cheese. I actually used some chevre goat cheese instead of feta. I used a food processor to shred the kale, so you don’t realize that you’re, well, eating kale.
      This was my first time using Phillo, and I mistakenly used single sheets, and the layers disappeared. Next time I make it, I’ll use several sheets for each layer.
      The lemon is a really nice touch. The tomatoes are a must!
      Thank you!

    2. Rebecca Says:
      August 28th, 2008 at 5:07 pm

      Donna said this is one her most favorite recipes, so it’s great to hear it gets your endorsement, Susan! That says a lot if you ate it up at breakfast…a sign of a very good recipe! Your substitutions sound good too. I love chevre =) I’ll have to try it your way too. YUM.

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