In Kale, Recipes, Spinach

Category: Kale, Recipes, Spinach

Cuisine: Mediterranean



  • 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


  1. Sweat onions and garlic in 3 tablespoons of oil until aromatic.
  2. 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.
  3. Crumble feta into mixture and season with salt, pepper, and paprika.
  4. Place one phyllo sheet onto a clean, dry surface, or cutting board and brush sheet with oil.
  5. Place another on sheet top and brush surface with oil. Repeat a few more times.
  6. Cut sheet length-wise into five equal strips.
  7. 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.
  8. Place on parchment lined baking tray and brush surface with oil. Continue to build the spanakopita triangles until the phyllo is used up.
  9. 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.