October 25, 2020

Kale and Manchego Phyllo Pie with Chorizo

Kale and Manchego Phyllo Pie with Chorizo is a phyllo pie filled with kale, Manchego cheese, chorizo, eggs, thyme, and onion. The phyllo is buttery and light, and the filling is nicely spiced by the chorizo. For years I made a traditional Greek Spanakopita, but we’re really loving this spicier Spanish version I created.

The Equipment You’ll Need

A Nine Inch Ceramic Pie Dish- This is what I use to bake my pie, but you could also use a nine inch square baking dish.
A Couple of Skillets- You’ll need a large skillet for cooking the chorizo and kale, and a small skillet for cooking the onion and melting the butter.
A Large Mixing Bowl-This is for mixing the filling.

The Ingredients You’ll Need for Kale and Manchego Phyllo Pie with Chorizo

Kale- I use frozen kale for this recipe. I find fresh kale is just too wet for phyllo.
Manchego Cheese- This is a Spanish cheese that I use to go along with the Spanish chorizo. You could substitute Parmesan cheese.
Chorizo- Make sure to use precooked Spanish chorizo links, that you can find with the kielbasas and andouille sausages at your supermarket. I like the Niman Ranch brand. Do not use the dry Spanish chorizo found with the cheeses. That is too hard for this recipe.
Phyllo Dough- This can be found in the frozen food section of your market. Be sure to defrost it on the counter for three hours before you need it.

How I Made My Pie

First, I defrosted my kale in the microwave. Then, I put it in a dish towel and squeezed out all the water.
Then, I cooked the chorizo and the kale in the olive oil.
Next, I cooked the onion in butter.
Then, I mixed all the filling ingredients in a large bowl.
Next, I melted the butter and buttered the phyllo dough.
Finally, I baked the pie.

If you omitted the chorizo, this would be a great meatless meal. In fact, I’m thinking of serving it at Thanksgiving dinner, for my vegetarian guests. If you like spanakopita, I hope you’ll try my Kale and Manchego Phyllo Pie with Chorizo, for a Spanish twist on a Greek classic.

Kale and Manchego Phyllo Pie with Chorizo

Kale, Manchego, and Chorizo all in a buttery phyllo pie.

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Prep Time 20

Cook Time 40

Total Time 1

Course Main Course

Cuisine Greek

Servings

Calories 350 kcal

Equipment

a nine inch pie plate

Ingredients

2 tbsp. extra virgin olive oil
9 ounces Spanish chorizo, cut in half inch slices
18 ounces frozen kale, defrosted and squeezed dry
11 tbsp. unsalted butter
1 cup minced onion
1 cup grated Manchego cheese
2 beaten eggs
¼ tsp. each kosher salt and pepper
1 tsp. fresh thyme
24 8×8 inch sheets of phyllo dough

Instructions

Preheat the oven to 350 degrees.
Heat a large skillet over medium heat. Add one tablespoon of the oil, and cook the chorizo for a few minutes until it's lightly browned. Remove the chorizo from the pan and put it in a large mixing bowl.
Add the kale to the pan, along with another tablespoon of the oil. Cook the kale until it is very dry and then add it to the mixing bowl.
In a second, smaller skillet, melt 2 tablespoon of butter and cook the minced onion until it is soft and slightly browned.
While the onion cooks, add the Manchego, eggs, salt, pepper and thyme to the mixing bowl.
When the onion is cooked add it to the bowl, too.
Melt the rest of the butter. Brush one sheet of the phyllo with butter and lay it on the bottom of the pie pan. Repeat with 11 more pieces of phyllo. Cover with the filling and then top with 12 more pieces of buttered phyllo.
Bake for 40 minutes, until the pie is golden brown. Garnish with thyme and pepper.