Puff pastry is one ingredient I always have on hand in my freezer. You can do so much with it from appetizers to desserts, and it can turn simple ingredients into something sublime. I have been playing around with puff pastry and greens recently, creating bite sized savory delights that I serve with soups, or that we enjoy as snacks between meals. These slices would be a great finger food option to serve when entertaining, as they can be assembled ahead of time and simply refrigerated until you bake them.
I prefer kale to spinach as it has more texture and heartier flavor, although you certainly could use with Swiss chard or spinach if you prefer. I buy bags of chopped kale at Trader Joe’s to use in my salads, super green smoothies, soups, or to simply sauté with garlic and enjoy as a side dish. You can now buy a number of varieties of kale in most grocery stores although Scotch kale, or curly kale is the most popular. In Italy, we enjoy Lacinato, also called Tuscan black kale, or Dinosaur kale which is very dark green in color with heavily crimped leaves. Kale is one of the super green veggies as it is high in beta-carotene and other carotenoids, as well as vitamins A, K, C, and even calcium. If the rib running down the kale leaf is very tough, you can take a small knife to remove it.
The puff pastry is already folded into thirds, so I cut each strip into thirds along the fold lines. Puff pastry s best used while it is still cold as if it warms up too much it gets sticky and is more difficult to work with.
Deborah Mele 2015
- 2 Packages (2 Sheets Each) Frozen Puff Pastry, Each Sheet Cut In Thirds Lengthwise
- 1 (10 Ounce) Package Chopped Kale, Or About 6 Cups
- 2 Tablespoons Olive Oil
- 2 Garlic Cloves, Minced
- 1 Cup Ricotta Cheese
- 1 Cup Crumbled Feta Cheese
- 1/3 Cup Chopped Kalamata Olives
- 1/3 Cup Finely Chopped Sun-dried Tomatoes
- Salt & Pepper To Taste
- 1 Egg Beaten With 1 Tablespoon Water
- 5 Tablespoons Sesame Seeds
- Remove the puff pastry from the freezer and allow it to come to room temperature.
- While the pastry is thawing, heat the oil in a heavy saucepan over medium heat.
- Add the kale and cook, stirring often until the kale is tender, about 10 minutes.
- Add the garlic, and cook another 2 minutes, stirring often.
- Remove the kale to a cutting board and chop finely.
- Squeeze out as much water as you can from the kale.
- In a bowl, mix together the kale, two cheeses, olives, and sun-dried tomatoes.
- Season with salt and pepper.
- Preheat oven to 400 degrees F.
- Lay six strips of puff pastry out on two parchment lined baking sheets.
- Spoon the filling onto the strips, allowing a half inch border along all edges.
- Place the remaining six strips of pastry over the filling, lining up edges.
- Use your fingers to gently crimp the edges and seal the filling within the pastry.
- Beat the egg with the water, and generously brush the top of each of the six pastry packages.
- Sprinkle the sesame seeds over the top of the pastry, then bake for about 20 minutes or until the pastry is puffed and golden brown.
- Allow the pastries to cool for 10 minutes, then cut into slices and serve warm.