Fresh spinach, kale and leeks layered with feta and cottage cheeses and tucked into flaky phyllo dough make for a light delicious meal.
- 1 roll (8 ounce) Athens® Phyllo Dough (9″x 14″), thawed
- 1/3 cup feta cheese
- 1/3 cup cottage cheese
- 2 tablespoons plain Greek yogurt
- 1/4 cup fresh dill, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 cups baby spinach, rough chopped
- 2 cups baby kale, rough chopped
- 1/2 cup leeks, 1/2″ chopped
- 1/2 cup olive oil
Thaw one roll of phyllo, following thawing instructions on package. Preheat oven to 350°F.
In a small bowl, mix together feta, cottage cheese, yogurt, dill, salt and pepper. Combine spinach, kale and leeks in another bowl.
Lightly brush a 9″ round quiche or baking dish with olive oil. Unroll and cover phyllo with plastic wrap, then a slightly damp towel to prevent drying out. Place 2 sheets of phyllo stacked in dish, gently pressing down and with excess hanging over either side. Lightly brush with oil. Layer and brush 2 more sheets of phyllo across the first two making a plus sign. Lay 2 sheets diagonally across, brush with oil and then 2 more sheets diagonally opposite. The phyllo should now resemble the spokes of a wheel. Spread 1/3 spinach mixture evenly in pan. Dollop 1/3 cheese mixture on top of greens. Lay 3 sheets phyllo on top and brush with oil and 3 sheets across like another plus sign. Spread 1/3 spinach mixture over phyllo and dollop 1/3 cheese mixture. Repeat with remaining phyllo, spinach and cheese mixtures. Gently gather the overhanging phyllo onto the top of pie, ruffling/scrunching it loosely across the filling. Brush lightly with oil. There will be exposed filling in the center.
Bake 35-40 minutes or until baked through and top is golden brown. If top browns too quickly, lay a sheet of foil loosely over it to finish baking.
Serving size: 1 piece (41g), Amount per serving: Calories 110, Total Fat – 7g, Saturated fat – 1.5g, Trans Fat – 0g, Cholesterol – 5mg, Sodium – 150 mg, Total Carbohydrate – 9g, Dietary Fiber – 1g, Sugars – 1g, Protein –2g, Vitamin D – 0%, Calcium 4%, Iron 6%, Potassium – 0%,
- The kale and spinach used in this recipe should be baby kale and baby spinach as they are tender. This is important as the vegetables are not precooked.