This twist on the traditional Greek favorite cranks up the nutritional value by substituting kale for the usual spinach.
- 1 roll (20 sheets) Athens Phyllo® Dough (9” x 14”), thawed
- 1/4 cup extra virgin olive oil
- 1 cup yellow onion, diced
- 1 teaspoon garlic, minced
- 8 ounces kale, blanched, drained, chopped
- 1 egg
- 1 cup Feta cheese, crumbled
- 1 1/2 teaspoon fresh dill, chopped
- 1/2 teaspoon black pepper
- Salt, to taste
- 1/2 cup extra virgin olive oil
Thaw one roll of phyllo, following thawing instructions on package. Preheat oven to 350°F.
In a medium sauté pan over medium heat, add oil and cook onions and garlic until fragrant and tender, about 8 minutes. Remove from heat and place in a medium mixing bowl. To the bowl, add kale, egg, Feta, dill, black pepper and salt. Mix thoroughly.
Unroll and cover phyllo sheets with plastic wrap and then a slightly damp towel to prevent drying out. Place one sheet of phyllo on work surface and lightly brush the surface with olive oil. Layer and repeat with 2 more sheets. Do not oil the top layer. Cut the layered Phyllo into thirds lengthwise.
Place 1 heaping tablespoon of filling about 1″ from corner of each layered strip. Fold one corner of phyllo diagonally over the filling to opposite edge to form a triangle. Continue to fold triangle onto itself. Lightly oil the outside of the triangle. Place triangles seam side down on ungreased cookie sheet at least 1″ apart. Repeat with the remaining strips. Repeat with remaining phyllo sheets until the filling is used up. Bake for 20 to 25 minutes or until golden brown. Serve hot.
TIP: Different greens can be substituted for kale.
MAKE AHEAD: Spanakopita can be prepared ahead, wrapped in plastic and frozen. To serve, unwrap and bake per directions.