Kaleokopita Recipe

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Ingredients

• 1 small onion, finely chopped
  
• 2-3 cloves of garlic chopped
  
• 4 tablespoons butter (or vegan alternative)
  
• 5 leaves of kale washed and dried
  
• 1/2 cup crumbed feta cheese
• 1/4 cup parmesan cheese shredded
  
• 1 egg, slightly beaten (optional)
  
• 6 sheets frozen phyllo pastry sheets (thaw according to package directions)
• 1/2 tsp of thyme
• 1/2 tsp rosemary
  

How to make Kaleokopita

This is my version of Spanokopita made with Kale instead of Spinach.

Preheat oven to 350°F. 

• In a large skillet over medium heat, sauté onion and garlic in the 2 tablespoons melted butter until translucent -- 3 to 5 minutes. 
• Add kale and cook until it is soft and wilted  
  
• Transfer to a large bowl. Mix in cheese and spices. Using a hand mixer or food processor blend the ingredients just until it becomes a chunky paste.
  

• Lay 1 sheet of phyllo pastry on a work surface, and brush lightly with some of the remaining melted butter. Top with second phyllo sheet, brush with butter, then top with a third sheet and brush again.
  

• Using a sharp knife cut the stack of phyllo sheets lengthwise into 6 strips. Then cut the sheet in half to make 12 strips about 1 3/4 inches wide
• Place 1/2 tsp of filling at the end of each strip
• As if folding a flag, fold the end of each strip over the filling diagonally to form a triangle.
• Continue folding along entire strip of pastry alternating directions
• Repeat process with remaining phyllo and filling
• Brush the tops of each triangle with the beaten egg (optional)

• Place triangles on a lightly oiled baking sheet and bake until golden brown 
•  about 25 minutes.
  

makes about 24 triangles.

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