Savory Kale and Feta Spanakopita
Shatteringly crisp golden phyllo wrapped around a savory filling of winter kale, feta, and herbs. A showstopper that is really just humble greens and cheese in a beautiful package.
Prep Time 20 minutes mins
Cook Time 30 minutes mins
Total Time 50 minutes mins
Course Appetizer
Cuisine Mediterranean
- 1 package phyllo dough , thawed 16 oz
- 2 cups fresh kale, chopped
- 1 cup feta cheese, crumbled
- 1/2 cup onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup olive oil, plus more for brushing
- 1 egg, beaten optional, for egg wash
- Salt and pepper, to taste
- 1 Tbsp fresh dill or parsley, chopped optional
Preheat the oven to 375F (190C).
In a skillet, heat the olive oil over medium heat. Sauté the onion until translucent, 3-4 minutes. Add the garlic and kale and cook until the kale is wilted. Season with salt, pepper, and herbs if using.
In a mixing bowl, combine the cooked kale mixture with the crumbled feta and let cool slightly.
Lay one sheet of phyllo on a clean surface and brush lightly with olive oil. Layer 3-4 sheets, brushing each with oil.
Spoon a portion of the filling along one edge of the phyllo, then fold into triangles (or roll into a log) and place on a baking sheet. Brush the tops with olive oil or the beaten egg.
Bake 25-30 minutes, until deeply golden and crisp. Cool slightly before serving.