The Filo Pie with Spicy Kale and Sausage Recipe In their native Greece, filo pies are made with a mixture of wild bitter greens, but any greens work well provided they have a pronounced, slightly bitter flavor. Try substituting the kale for spring greens or spinach.
11in (28cm) springform pan
14 tbsp unsalted butter
9oz (250g) sausage meat
3 onions, finely chopped
1lb 2oz (500g) package filo sheets
1lb 10oz (750g) kale, washed, trimmed,
1⁄2 tsp ground allspice
sea salt and freshly ground black pepper
2 large eggs, beaten
1 Heat 2 tablespoons of the butter in a sauté pan, add the sausage meat, and cook, stirring, until it is crumbly and brown.
2 Transfer to a bowl with a slotted spoon, leaving the fat behind. Add the onions to the pan and cook, stirring, until soft.
3 Add the kale, cover, and cook very gently until the kale is wilted. Remove the lid and cook for 5 minutes, stirring constantly, until the moisture has evaporated.
4 Return the sausage meat to the pan with the allspice and stir into the kale mixture. Season to taste with salt and pepper.
5 Remove from the heat and let cool completely. Stir in the eggs.
6 Preheat the oven to 350°F (180°C). Melt the remaining butter in a saucepan; brush the pan with a little butter.
7 Lay a folded damp kitchen towel on the work surface. Unroll the filo sheets onto the towel. Using the pan as a guide, cut through the pastry sheets to leave a 3in (7.5cm) border around the pan where possible. Cover the sheets with a second folded damp towel.
8 Put 1 filo sheet on top of a third damp towel and brush with butter. Transfer to the pan, pressing it well into the side.
9 Butter another filo sheet and put it in the pan at a right angle to the first. Continue buttering and layering until half the filo is used, arranging alternate layers at right angles.
10 Spoon the kale and sausage meat filling into the case. Butter another sheet of filo and cover the filling with it.
11 Top with the remaining sheets of filo, brushing each, including the top one, with melted butter. Fold the overhanging dough over the top and drizzle with the remaining butter.
12 Bake the pie in the preheated oven for 45-55 minutes, until golden brown. Let cool slightly, then cut into wedges and serve hot or at room temperature.
The pie can be prepared ahead up to the point of baking, wrapped in plastic wrap, and refrigerated for 2 days.
|Filo Pie with Spicy Kale and Sausage|