Keen for a little twist on a well-known international snack? Then try our kale spanakopita recipe. You will never look back!

SERVES 6 // COOK TIME 30 min

INGREDIENTS
For the kale spanakopita
100 g baby potatoes
130 g kale (1 packet)
3 tbsp parsley, roughly chopped
½ tsp ground cumin
½ tsp paprika
250 g phyllo pastry
Olive oil
Salt and pepper, to taste
Sesame seeds
For the sunflower mayo
1 cup sunflower seeds, soaked
100 ml olive oil
1 garlic clove, grated
1 tbsp apple-cider vinegar
Salt and pepper, to taste
Water to dilute (±1 cup)

METHOD
For the kale spanakopita
1. Preheat oven to 180°C. Bring the potatoes to a boil until cooked. Wilt the kale in salted water and pat dry. Once the potatoes are cooked and cooled, quarter them and add to the kale along with the spices.
2 .To assemble, layer 4 sheets of phyllo pastry, brushing each sheet with olive oil before adding the next one. Cut the sheets in half, lengthways. Spoon half the lling into each half of the pastry, season and roll snug like a sausage roll. Brush the top with olive oil, sprinkle with sesame seeds and bake for 20–25 minutes until crisp.
For the sunflower mayo
1. Place the sun ower seeds, oil, garlic, vinegar and seasoning in a blender, blend until smooth. Use water to dilute the mayo if needed.
2. To serve, portion the spanakopita and serve with the mayo.

Want another international dish? Then try this Spanish fish casserole recipe!