THE KIMCHI-FETA FOLD

(Our Play on Spanakopita with a Korean Sting)

THE KIMCHI-FETA FOLD

Ingredients: 300g Spinach, 200g Kimchi (finely minced), 200g Feta (crumbled), 1 Egg, 1 tbsp Sesame oil, 1 tsp Black pepper, 1 tsp Garlic powder, 4 sheets Phyllo pastry...

Ingredients

  • 300g Spinach
  • 200g Kimchi (finely minced)
  • 200g Feta (crumbled)
  • 1 Egg
  • 1 tbsp Sesame oil
  • 1 tsp Black pepper
  • 1 tsp Garlic powder
  • 4 sheets Phyllo pastry

Cooking Method

  1. The Wilt Sauté spinach in sesame oil until collapsed; squeeze bone-dry.
  2. The Bloom Whisk egg and spices with a tiny 5ml splash of kimchi juice; the acid will bloom the garlic.
  3. The Marriage Combine spinach, kimchi, feta, and spiced egg into a uniform red-green paste.
  4. The Bake Fold into phyllo triangles; roast at 200°C until charred and golden.
  5. The Final Flourish Top with raw black sesame seeds and extra kimchi bits.

Cuisine: Balkan

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