Kale and Chorizo Phyllo Triangles
Kale and Chorizo Phyllo Triangles are a versatile and delicious appetizer. They’re versatile because you can customize them any way you like. For instance, if you want them to be meatless, just omit the chorizo. Or, if you want them to be dairy free, just leave out the cheese. Either way, these appetizers are super yummy. In particular, my kids have always loved phyllo appetizers. Probably because they are so flakey and buttery. Best of all, these reheat very well. Just put them in the oven at 350 degrees for 10 minutes. This makes them the absolute best appetizer for entertaining.
The Equipment I Used for My Phyllo Triangles
- A Baking Sheet- Use a parchment lined baking sheet for cooking your triangles.
- Skillets- You will need two skillets. One, for the kale, and another for the onions .
The Ingredients Needed for Kale and Chorizo Phyllo Triangles
- Kale- Of course you can use fresh kale, but I found frozen kale much easier to work with.
- Chorizo- Be sure and use precooked Spanish chorizo links .
- Manchego Cheese- If you can’t find this, substitute Parmesan.
- Phyllo Dough- This comes frozen, and needs to be defrosted on the counter for three hours.
- Onion- If you are an onion hater, just leave these out.
How I Made my Phyllo Triangles
- First, I made the filling. It’s important to squeeze all the moisture out of the kale.
- Next, I folded the phyllo strips into triangles. This is very easy once you get the hang of it.
- Finally, I dipped the triangles in more butter and baked them in the oven.
Another thing you can do with these phyllo triangles, is make them into Spinach and Feta Triangles. Just use spinach instead of kale, and feta instead of the Manchego. And, omit the chorizo. Also, add a quarter cup each of scallions, parsley, and dill. My kids used to love those when they were little.
Kale and Chorizo Phyllo Triangles
Ingredients
- 1 tbsp. extra virgin olive oil
- 1 Spanish chorizo (cooked) about a quarter of a pound
- 10 ounces frozen kale, defrosted and drained
- 9 tbsp. unsalted butter
- ½ cup minced onion
- ½ cup grated Manchego cheese
- 1 beaten eggs
- ¼ tsp. each kosher salt and black pepper
- 1 tsp. fresh thyme
- 12 9×14 sheets of phyllo dough
- 1 tbsp. sesame seeds
Instructions
- Preheat the oven to 375 degrees. Place the kale in a dish cloth and squeeze out all the water.
- Heat a large skillet over medium heat. Add the oil and the kale and chorizo and cook for two minutes. Place it in a mixing bowl.
- In a second smaller skillet, melt a tablespoon of butter and cook the onion until it's softened. Add it to the mixing bowl along with the Manchego, egg, salt, pepper, and thyme.
- Melt the rest of the butter. On your work surface, lay out one sheet of the phyllo. Brush it with butter, and then top it with another piece of phyllo. Slice the phyllo in three vertical strips. Place one tablespoon of the filling on a bottom corner of each strip. Then, fold the empty bottom corner of each strip on top of the filling, forming a triangle. Next, fold the rest of the strip up, like your folding a flag. Dip each folded triangle in the butter, coating both sides. Place it on a parchment lined baking sheet, repeating this until you have about 16 triangles, and all the filling is used. Sprinkle the triangles with sesame seeds and bake 15 minutes.
- Serve hot topped with more thyme. These can be reheated at 350 degrees for about ten minutes.
