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Now this my friends is simple and delicious cooking. With such little preparation time, this kale, spinach and fetta spanakopita will quickly become a household staple. And who doesn't love crispy, crunchy, flakey fillo pastry?! Make sure you give this one a go, it won't disappoint!
Serves: 6
Ingredients
Fillo pastry (12 sheets)
1 small brown onion, finely chopped
1/2 bunch kale (around 4 cups), finely chopped
250g frozen spinach, defrosted and drained
3 eggs
200g greek fetta
1 tbsp fresh dill, finely chopped
Juice from 1/2 lemon
Salt and pepper
1/3 cup butter, melted (for brushing the fillo)
2 tbsp sesame seeds
Method
Heat a drizzle of olive oil in a large pan on medium heat. Add the diced onion and cook for 3-4 mins until softened. Add the chopped garlic, stir until fragrant, then add the kale. Cook for 7-8 minutes until the kale is softened and wilted. Remove from the heat and set aside to cool slightly.
In a large bowl, whisk the eggs until combined. Add the kale mixture, spinach, dill, lemon juice, salt, pepper and using your hands, crumble in the fetta.
Take a large baking dish and brush the base with some melted butter. Take two sheets of fillo pastry and lay it inside the base of the dish. Brush with melted butter and repeat this process another 3 times (so that you have a total of 8 sheets on the base). Add the kale, spinach and fetta mixture to the dish and spread out evenly, pressing down slightly.
Fold the overhanging fillo pastry over the kale mixture on each side. Take another sheet of fillo pastry, brush it with butter, fold it in half and then place it in the middle so that the top is completely covered. Repeat this process another 3 times and finish by brushing the top with some melted butter. Sprinkle over the sesame seeds and place in the oven (on 180’C) for 25-30 minutes or until golden all over.
Slice into 6-8 pieces and serve with a wedge of lemon.
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