Did I mention that I froze a lot of kale last summer and fall? I have had a very healthy dose of leafy greens this winter. But spring is thinking about coming, or at least it was last week, and that deep dark green just isn't as appealing as it once was. I want bouncy bright spring somethings on my plate. A little filo and ground lamb give just that to the kale. My mother and I made a more traditionally Greek version of this around Christmas. It's equally delicious, but didn't use up any kale. Also, the layering and the mozarella in this one give it more of a spring garden look.
Filo, Lamb, and Kale Lasagna Casserole
1 lb ground lamb
1 large onion
3-4 cups blanched kale (thawed if it was frozen)
2 tomatoes, chopped
2 cups grated mozarella
8 sheets filo dough
2 T melted butter
2 T olive oil
1/4 tsp. salt
1/4 tsp. pepper
2 large cloves garlic, smashed and peeled
"Greek seasoning" (thyme, marjoram, oregano, lemon)
Preheat oven to 350. Saute the onions in olive oil for 5 minutes, then add ground lamb, salt, pepper, garlic, and Greek seasoning. Cook, stirring frequently, until lamb is thoroughly browned, 10-15 minutes. Layer filo dough into a deep casserole pan, letting it come up and over the sides. Lay down one sheet, brush with butter, lay down the next sheet, repeat until you have four sheets. Layer one third of the meat mixture, one third of the tomatoes, one third of the kale, then one third of the mozarella. Lay down another sheet of filo, butter and fold in half so that it does not lean up over the edges. Repeat with another sheet of filo. Now repeat the innards layer. Repeat the two sheets of filo. Repeat the last innards layer. Fold in the filo sheets that had come up and over the edges. They won't quite meet in the middle. Dab with the last of the butter. Bake for 30-45 mintutes.