Spanakopita Slice | Cook with Curtis Stone | Coles

Spanakopita Slice
Serves 6 Prep 20 mins (+ cooling & 5 mins resting time) Cooking 1 hour

2 bunches kale, trimmed, rinsed, drained, chopped
1 tbs olive oil
¼ brown onion, finely chopped
3 spring onions, finely chopped
3 garlic cloves, crushed
1 lemon, rind finely grated
¼ cup each chopped basil, dill, mint and flat-leaf parsley
200g fetta, crumbled
1 cup (120g) grated tasty cheddar
2 Coles Australian Free Range Eggs, lightly whisked
100g butter, melted
12 filo pastry sheets, thawed overnight, trimmed to 22cm x 34cm rectangles

1. Bring 1/4 cup (60ml) water to a simmer in a 24cm frypan over medium heat. Add one-quarter of the kale and cook, stirring, for 2 mins or until wilted. Transfer to a baking tray lined with a large tea towel. Set aside to cool. Repeat in batches with remaining kale, adding another 1/4 cup (60ml) water before each batch. Using the towel, squeeze as much water from kale as possible. Coarsely chop the kale and transfer to a large bowl. Wipe pan clean.
2. Heat oil in the pan over medium heat. Add the onion. Cook, stirring occasionally, for 5 mins or until softened. Add spring onion, garlic and lemon rind. Cook, stirring, for 2 mins or until aromatic. Add the herbs and cook, stirring, for 1 min. Transfer to bowl with kale. Season and set aside to cool completely.
3. Position a rack in the centre of the oven and preheat to 200°C (180°C fan-forced). Add the fetta, cheddar and egg to kale mixture. Brush pan with some melted butter. Place 1 filo pastry sheet on a clean work surface. Brush with a little butter. Arrange over the base of the pan. Brush another filo sheet with butter. Arrange over filo in the pan at a 90-degree angle. Repeat with more butter and 6 more filo sheets, turning sheets 90 degrees each time before arranging in the pan. Spoon in kale mixture. Fold overhanging filo over top. Scrunch up remaining filo sheets and place on top. Brush with the remaining butter.
4. Bake for 35-40 mins or until golden. Set aside for 5 mins before sliding onto a serving board. Cut into slices.

Serve with garden salad.

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