This elegant dish can be served as a main course or appetizer to impress company! Make a big batch and freeze on a baking sheet overnight, and then transfer to freezer bags. They will last for about 6 months in the freezer. When you are having company, pop a couple out of the freezer and bake!Add Favorite
- 2 cups Lentils
- 1 Tsp. Vegetable oil
- 1 Onion, peeled and sliced
- 2 Cloves Garlic, minced
- 2 Cups Fresh Kale, chopped
- 10 Cherry Tomatoes, halved
- ½ Cup Toasted Walnuts, roughly chopped
- 1 Tbsp. Balsamic Vinegar
- Salt and Pepper, to taste
- 1 Package Filo Dough
- 1/4 Cup Olive oil
- 1/2 Cup Parsley, chopped
- To make the filling: In a skillet over medium high heat, stir fry the onions, and garlic in the vegetable oil for about 5 minutes. Add the chopped kale and cherry tomatoes and sauté for about 5 minutes more, until kale is cooked through. Add in the lentils, walnuts, parsley and balsamic vinegar with a large pinch of salt and pepper. Sauté for 2 more minutes. Remove from heat and set aside to cool completely.
- Preheat oven to 375 F (190 C).
- To assemble: Take one sheet of filo and place it on a clean flat surface. With a pastry brush, brush with olive oil. Top with a second sheet of filo and brush again with olive oil. Continue until you have layered 5 sheets of filo dough.
- Place a line of the filling along the top of the stacked filo sheets making sure to leave about a 1 inch border on top. Carefully roll the filo towards you in a giant cigar shape (no need to tuck in the ends). Using a sharp knife, cut into 4 equal pieces and place on a parchment lined baking sheet. Continue with all remaining filo and filling (you should end up with 24 pieces).
- Brush the tops with more olive oil. Bake at 375 for about 20 minutes.