- 1/2 cup ----- Olive Oil
- 2 cups ----- Onions, diced small
- 2 Tbsp ----- Garlic, minced
- 2 pounds ----- Spinach, chopped
- 2 pounds -----Kale, chopped
- 1/2 cup ----- Feta, crumbled (optional)
- to taste ----- Paprika
- to taste ----- Salt
- to taste ----- Black Pepper
- 1 box -----Phyllo Dough, thawed
- Sweat onions and garlic in 3 tablespoons of oil until aromatic.
- Add spinach and kale, toss together with onions. Allow to cook slightly until spinach and kale are tender and have wilted/reduced in size. Remove from heat.
- Crumble feta into mixture and season with salt, pepper, and paprika.
- Place one phyllo sheet onto a clean, dry surface, or cutting board and brush sheet with oil.
- Place another on sheet top and brush surface with oil. Repeat a few more times.
- Cut sheet length-wise into five equal strips.
- Place a small pile of the spinach mixture at base of each phyllo strip and fold like a flag, or triangle, to keep the filling wrapped.
- Place on parchment lined baking tray and brush surface with oil. Continue to build the spanakopita triangles until the phyllo is used up.
- Bake spinach pillows at 375° on until golden brown. Remove from oven, and serve.
-While spanakopita is traditionally made just with spinach as the cooking greens: many different greens can be used to make these. Try a combination of kale, swiss chard, or even beet greens with the spinach (or in lieu of)!
-These phyllo triangles can either be made into entree or appetizer sizes--just adjust how wide you cut your phyllo strips and how much filling you place inside.