Fabulously Flaky

Adam's friend Alex from college and her boyfriend came for a quick visit the other week, and I had to make them a fabulous meal after their wine country excursion. They were an easy crowd to please, but the Kale and Red Pepper Strudel I made certainly didn't hurt. The strudel had a great mixture of heartiness, creaminess, and flakiness that looks impressive and tastes even better. Adam grilled up some romaine hearts and topped them with slices strawberries, chopped almonds, and a balsamic vinaigrette for a perfect side.

Kale and Red Pepper Strudel (Moosewood Restaurant: New Classics)

Filling
1 1/2 cups chopped onions
1 Tbs. olive oil
2 garlic cloves, minced or pressed
4 to 5 cups rinsed, stemmed, and chopped kale
1/2 tsp. salt
1 1/4 cups diced red bell peppers
1 scant tsp. minced fresh rosemary
1 cake firm tofu (12 oz.), crumbled
1 cup Neufchatel, at room temperature
1 cup grated sharp Cheddar, Parmesan, or provolone
1 Tbs. unbleached white flour
2 Tbs. chopped fresh parsley
ground black pepper to taste

Filo
1/2 to 2/3 lbs. filo dough
3 to 4 Tbs. vegetable oil or melted butter, or a mixture
1/2 tsp. sesame seeds (optional)

1. Preheat oven to 350. Lightly butter a 10 x 14-inch baking tray or shallow pan.
2. Cook the onions in the olive oil on low heat for 5 minutes. Add the garlic, kale, and salt. Cover and cook for about 5 minutes, until the kale wilts, adding 1 to 2 Tbs. of water to prevent sticking, if necessary. Stir in the bell peppers and rosemary. Cover and cook on low heat until the vegetables are tender, about 10 minutes.
3. While the vegetables cook, combine the tofu, Neufchatel, grated cheese, flour, and parsley in the bowl of a food processor. Process until smooth and creamy. When the vegetables are ready, drain them if any liquid remains, and stir in the tofu-cheese mixture. Add black pepper to taste and set aside.
4. Lay the filo on a dry surface and cover with a clean, lightly dampened towel. Place a pastry brush and a bowl of the oil or melted butter within easy reach. Arrange two sheets of filo pastry in the prepared baking tray, allowing the excess filo to drape over the sides. Lightly brush the top sheet with oil or butter. Repeat three more times for a total of eight filo sheets.
5. Spread the filling evenly over the filo in the baking tray. Fold all four sides of the filo up over the filling to make a border and brush with oil or butter. Top with the remaining filo, two sheets at a time, brushing each layer with oil or butter. Tuck under the edges to fit the baking tray. Sprinkle the top with sesame seeds, if desired.
6. Bake until golden and puffy, about 45 minutes. Let sit for 15 minutes before serving.