Name: Turnip Bacon and Kale Filo Pockets
Ingredients: 1 large turnip finely diced, about 2 1/3 cups; 1 bunch kale, finely chopped; 1 onion finely diced; 12 slices bacon, cooked and finely chopped; Harvest Smokey Olive Oil, or organic olive oil or melted butter; Filo dough, I used 6x 13inx18in sheets; 1 clove garlic minced- optional; sea salt to taste, other herbs and spices such as red pepper, thyme, rosemary, etc can be added

Turnip Bacon and Kale Filo Pockets

Author Becky's Mindful Kitchen

Ingredients

1 large turnip finely diced, about 2 1/3 cups
1 bunch kale, finely chopped
1 onion finely diced
12 slices bacon, cooked and finely chopped
Harvest Smokey Olive Oil, or organic olive oil or melted butter
Filo dough, I used 6x 13inx18in sheets
1 clove garlic minced- optional
sea salt to taste, other herbs and spices such as red pepper, thyme, rosemary, etc can be added

Instructions

Preheat oven to 400
In a large cast iron skillet, heat a few tablespoons of olive oil and add turnips and onions and cook until tender, add kale and salt to taste. You can add pepper, herbs and spices of choice. I added some red pepper flakes to some and thyme and garlic to others. Set aside. Roll out filo dough and pull off one sheet and brush the smokey olive oil or melted butter over it. Set another sheet on top and brush that one lightly with olive oil as well. With a knife cut the sheets in half length wise to create two long strips. Place 1/2 cup of filling in the bottom left corner of one of the rectangles and fold to create a triangle. Keep folding along the length of the rectangle until you have a triangular pocket. Seal the edges with a little oil and set on a baking sheet lined with parchment paper. Complete this with the other strip and then repeat all steps until you run out of filling. For me this was 6 total pockets.
Bake for 15 minutes at 400 then reduce to 375 until dough starts to turn golden brown, about 25-30 minutes. Remove and serve hot.