Kale and Chorizo Phyllo Triangles
Baked phyllo appetizers filled with kale, Manchego, and chorizo.
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 9x14 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.
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