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kale spanakopita

Kale Spanakopita

Here is a kale version of spanakopita that I think is the best kale recipe I have. I love Greek spanakopita. It is traditionally a spinach pie in phyllo dough (or filo), but if you want to change it up a bit I think you will really love this recipe that substitutes super healthy kale for the spinach.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Appetizer, Main or Side, Snack
Cuisine Greek, Mediterrarean
Servings 24 Servings
Calories 129 kcal

Ingredients
 
 

  • 10 cups kale
  • 2 tablespoons olive oil
  • 1 onion, large, minced
  • 6 green onions, including the green parts, trimmed and chopped
  • 1/4 cup dried cranberries, or currants, chopped (optional)
  • 1/4 cup mint, fresh, chopped
  • 2 teaspoons dill, dried, or 1/4 cup fresh dill
  • 1 1/2 cups feta cheese, chopped
  • pinch black pepper
  • 2 eggs, lightly beaten
  • 1/2 cup olive oil, or vegetable oil combined with 1/2 cup melted butter
  • 12 sheets phyllo dough, or filo (about half of the package)
  • parchment paper

Instructions
 

  • Place the kale in a large pot with a lid, adding only an inch or so of water to create steam. Turn the heat to high until the water boils, then lower it to medium and steam the kale for about two minutes or until it is slightly wilted.
  • Drain the kale in a colander, pressing out as much liquid as you can into a bowl. When the kale is cool enough to be handled, squeeze it out in paper towels or a clean tea towel to remove more liquid. It is important that the kale be as dry as possible. Chop it finely.
  • Heat the olive oil in a skillet, and sauté the onions over low heat until they are slightly soft, about five minutes. Add the green onions and sauté a few more minutes.
  • Transfer the onion mixture to a medium bowl. Add the chopped kale, dried fruit if using, mint, dill, feta cheese and pepper. Combined lightly, then allow the mixture to sit and cool slightly. Lightly mix in the beaten eggs.
  • Lay down one sheet of filo, short side toward you. Brush the bottom half of the sheet sparingly with the butter/oil mixture.
  • Fold in half, toward you, to form a rectangle, positioning the rectangle so that the short side is near you.
  • Using a knife or sharp blade, cut the folded filo in half lengthwise. You now have two long strips of double filo. Start with the first and put a spoonful of filling on the bottom left corner. Brush the rest of the strip lightly with the butter mixture.
  • Fold the lower right–hand corner of the filo towards the other edge to form a triangle. Don't worry if a bit of filling comes out. By the time you turn the sheet a few times it will be fully encased. Keep forming triangles as if you were folding a flag until you reach the top of the filo.
  • Brush the top lightly with the butter mixture. If there is a bit of an uneven edge, fold that over. The butter will keep it in place.
  • To bake the kale spanakopita, preheat the oven to 350°F (175°C). Place the pastry triangles on a cookie sheet lined with parchment paper and bake for 15 to 20 minutes, or until they are nicely browned.

Nutrition

Calories: 129kcalCarbohydrates: 10gProtein: 4gFat: 9gSaturated Fat: 2gTrans Fat: 1gCholesterol: 22mgSodium: 167mgPotassium: 173mgFiber: 1gSugar: 1gVitamin A: 2899IUVitamin C: 35mgCalcium: 96mgIron: 1mg
Tried this recipe?Let us know how it was!