Spinach and kale pie
This Greek inspired recipe is loaded with two of the most nutritious foods on the planet, kale and spinach. This dish is one of my families favorites and your family will love it too.
2 T olive oil
1 large onion finely chopped
1-1/2 lbs spinach and kale, washed, mostly dried and chopped
1/2 C chopped green onion
1/4 C chopped fresh parsley
1/3 lb crumbled feta cheese
1/2 C ricotta cheese
2 eggs, lightly beaten
freshly ground nutmeg
salt and pepper to taste
melted butter (about 1/2 stick, more if necessary)
10 sheets (12″ x 18″) phyllo*
1. Pre-heat oven to 350 degrees. Butter a 9″ x 12″ baking dish. Set aside.
2. In a large skillet over medium heat, saute the chopped onion in olive oil until translucent, about 1-2 minutes, stirring occasionally. Don’t let the onion brown.
3. Add the chopped spinach and kale and saute until well-wilted. Add the green onions and parsley and continue cooking, turning the heat down, if necessary, until all or most of the water has evaporated. The mixture should still be moist, not completely dry. Cool slightly.
4. Add the crumbled feta, ricotta, and eggs. Season with freshly ground nutmeg, salt and pepper to taste. Stir well to combine. Set the filling aside while you prepare the phyllo.
5. Take 10 12″x 18″ pieces of fresh phyllo dough. Cut them in half to make 20 12″ x 9″ pieces, and stack them. [Or cut phyllo to fit your pan. Whatever size, you'll need 20 sheets cut to fit.] Phyllo dries out easily, so work quickly and keep the phyllo stack covered with a dish cloth while you work.
6. Line the buttered baking dish with 1 piece of phyllo. Brush some melted butter on the phyllo, then stack another piece of phyllo on top and brush it with butter. Repeat until you’ve put 10 sheets of phyllo in the pan.
7. Spread the prepared filling on the buttered phyllo. Smooth the top, then cover with the remaining 10 pieces of phyllo, brushing more melted butter in between each piece and on top.
8. Bake at 350 until the top is golden brown and the center is cooked through about 30-40 minutes. Cut into squares and serve hot, room temperature, or cold. Leftovers, if there are any, make a nice lunch; or they freeze well, too.