This light and fluffy recipe from Kapnos restaurant uses the same dough as some of your favorite Greek treats!
2 pounds oyster mushrooms, cleaned and off the core
2 large sweet potatoes
2 large bunches of kale, cut off the rib and washed well
2 cups Greek yogurt
2 cups shallots, thinly sliced on a mandolin
¼ cup garlic, thinly sliced on a mandolin
3 cups Kefalograviera cheese, grated (if you cannot find this cheese substitute a young pecorino)
½ stick unsalted butter
1 packet of #7 phyllo dough
For cooking you will need:
High heat oil
Sprigs of Thyme
Whole cloves of Garlic
Preheat your oven to 350 degrees.
Cut each mushroom into 2-4 pieces so that they are all approximately the same size. Toss with high heat oil, salt, 6 cloves of smashed garlic, and 10 sprigs of thyme. Roast in the oven for 15 minutes or until tender. Take out and let cool.
Wash and peel the sweet potatoes. Cut them into ¼ inch dice. Toss with oil, salt, 4 cloves of smashed garlic, and 5 sprigs of thyme. Roast in the oven for 15-20 minutes until tender. Take out and let cool.
In a large pan heat up 2 tablespoons of oil. Add the sliced garlic and shallots with a pinch of salt. Sauté over medium-low heat till translucent. Approximately 5 minutes. Try to not add any brown color. Add the kale and 1 cup of water and let it braise until tender, about 10-15 minutes. When cooked strain out liquid and cool.
Remove the garlic and thyme from the mushrooms and sweet potato. Put the mushrooms and potato in a large mixing bowl with the yogurt and cheese.
Roughly chop the kale and add to the bowl. Mix well and adjust the seasoning to your preference.
Cut the Phyllo dough to fit your pan. Keep the trim as you might need to use it for any patchwork.
With a new paintbrush, pain the bottom of the pan. Place 1 piece of phyllo dough in the pan. Brush butter on top. Repeat this process, adding 10 layers of phyllo dough with butter in between each layer.
Add half the mushroom mix to the pan.
Add 10 layers of phyllo on top of the mix. Again brush with butter in between each layer.
Add the remaining mix and top with another 10 layers of phyllo and butter.
Cool in the fridge for an hour to get the butter set. Cut into 2 inch squares all the way down to the bottom.
Cover with Aluminum foil and bake in a 350 degree oven, preheated. Bake for 30 minutes covered. Uncover and bake for another 5-10 minutes until golden brown.