Filling Ingredients:
1/4 cup extra virgin olive oil
2 medium onions, finely chopped
6 cloves garlic, minced
1 small head of kale, finely chopped
2 (8.5 oz) cans artichoke hearts, drained and chopped
8 oz cream cheese, softened
2 tablespoons mayonnaise
2 tablespoons labneh or full-fat Greek yogurt
1/2 cup grated Parmesan
1 lemon, zested and half juiced
1 ball fresh mozzarella, torn
Phyllo Crust:
6 sheets of phyllo dough
Extra virgin olive oil, for brushing
Directions:
Preheat oven to 350°F. Heat olive oil in a large pan over medium heat. Add onions, season with kosher salt and black pepper, and cook until lightly golden. Add kale, season again, and cook until wilted. Stir in garlic and cook 1-2 minutes more. Remove from heat and cool completely.
Mix softened cream cheese, mayonnaise, and labaneh until smooth. Fold in drained and chopped artichokes, grated parmesan, cooled kale mixture, lemon zest, and juice. Season to taste.
Layer phyllo sheets, brushing each with olive oil. Cut the stack into 12 equal squares. Press into muffin tin, creating shells. Fill each with kale-artichoke mixture and top with torn mozzarella. Bake 45 minutes until golden and bubbling. Let cool slightly to set shells before serving warm.
