Lentil Kale Filo Pockets -

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!

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  • Rating:   5
  • Prep.:  20 min
  • Cook Time:  30min


  • 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


  1. 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.
  2. Preheat oven to 375 F (190 C).
  3. 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.
  4. 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).
  5. Brush the tops with more olive oil. Bake at 375 for about 20 minutes.


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