Kale + Greece: Kale Spanakopita

Ingredients:

• 8 ounces (227 g) green kale leaves, steamed, drained and chopped
• 1 bunch parsley, leaves only, chopped
• ½ yellow onion, finely chopped
• 1 garlic clove, minced
• 1 tablespoon (15 ml) extra virgin olive oil
• 2 eggs
• 5 ounces (142 g) feta cheese, crumbled
• 1 teaspoon (5 ml) dried dill
• Salt and pepper
• 8 ounces (227 g) filo dough sheets
• ½ cup (120 ml) extra virgin olive oil

Method:

Preheat oven to 325 F (160 C).

Ensure the kale is very well drained by squeezing out any remaining moisture by hand and place in a large mixing bowl.

Add the parsley, onion, garlic, 2 tablespoons (30 ml) olive oil, eggs, feta, and dill to the bowl. Season the mixture with salt and pepper and stir until well combined.

Unroll the filo sheets (if rolled) and place between two slightly damp kitchen towels.

Cut the filo sheets into 4 long strips.

Brush strips with olive oil.

Dollop a small amount of the filling onto one end and fold into triangles like folding a flag.

Continue oiling, filling, and folding until all the filo and filling have been used.

Transfer turnovers to a tray and bake for 20 minutes or until crust is nicely browned, or until the filo is crisp and golden-brown.

Allow to cool for 5-10 minutes before serving.