KALE & FETA CHEESE FILO BUNDLES
8 cups kale, washed, stems removed, chiffonade
- 1/2 cut shallots, finely diced
- 2 cloves garlic minced
- 3 tablespoons butter
- salt, pepper, to taste
- 1 cp reduced cream
- 1 cup feta, crumbled
- 1/2 cup parmesan cheese
- 1 cup butter, melted
- 1 tablespoon chives, minced
- 1 teaspoon parsley chopped
- 8 sheets studel leaves
Place first butter into sauate pan, melt with shallots and garlic until aromatic; add kale and incorporate; season and cook to tenderize kale. Fold in cream and feta; remove from heat and cool in refrigerator kale mixture.
Lay out strudel leaves, buttering and sprinkling with parmesan cheese between each layer with the second amount of melted butter. Cut stack of buttered filo sheets into 12 equal squares.
Place 1 heaping tablespoon chilled kale filling onto each square; gather up sides of square around filling and pinch into sachet. Bake 350ºF for approximately 12 minutes or until browned and filling is hot. Serve hot.