Use code TRIPLE10 to save $10 on your first three grocery orders.
SideChef
Recipes
Spanakopita with Kale and Cheese

12 INGREDIENTS • 8 STEPS • 1HR

Spanakopita with Kale and Cheese

Recipe
For this recipe, I’ve decided to use kale instead of spinach and deliciously creamy cheese in place of the yogurt. I find that kale adds a meatiness to the spanakopita – a sort of heartier version of spinach – while the cream cheese’s smoothly indulgent texture makes a luxurious version of creamed spinach.
Love This Recipe?
Add to plan
logo
Spanakopita with Kale and Cheese
Save
author_avatar
East After Noon
A literary soul writer, stylist, recipe developer and neutralist.
http://eastafternoon.com/
For this recipe, I’ve decided to use kale instead of spinach and deliciously creamy cheese in place of the yogurt. I find that kale adds a meatiness to the spanakopita – a sort of heartier version of spinach – while the cream cheese’s smoothly indulgent texture makes a luxurious version of creamed spinach.
1HR
Total Time
$3.39
Cost Per Serving
Ingredients
Servings
6
us / metric
Phyllo Dough
1.1 lb
Phyllo Dough
thawed if purchased frozen
Onion
1
Large Onion, diced
Kale
32 cups
Kale
woody stalks removed
Garlic
3 cloves
Garlic, crushed
Cream Cheese
1 3/4 cups
Cream Cheese
I used Kiri Cream Cheese
Fresh Dill
5 sprigs
Fresh Dill, finely chopped
Ground Nutmeg
2 tsp
Ground Nutmeg
Olive Oil
1 cup
Olive Oil
plus extra for frying
Sea Salt
to taste
Toasted White Sesame Seeds
to taste
Toasted White Sesame Seeds
to garnish
optional
Tzatziki
to taste
Tzatziki
for serving
Nutrition Per Serving
VIEW ALL
Calories
882
Fat
68.3 g
Protein
14.3 g
Carbs
56.6 g
Love This Recipe?
Add to plan
logo
Spanakopita with Kale and Cheese
Save
author_avatar
East After Noon
A literary soul writer, stylist, recipe developer and neutralist.
http://eastafternoon.com/
Cooking InstructionsHide images
step 1
Preheat the oven to 430 degrees F (220 degrees C).
step 2
In a large pot over medium heat, fry the Onion (1) in a little olive oil until lightly browned.
step 3
Stir through the Ground Nutmeg (2 tsp) and season with Sea Salt (to taste) and Ground Black Pepper (to taste). Reduce the heat, add the Kale (32 cups) and leave to wilt.
step 4
Removing the pot from the heat, stir through the Cream Cheese (1 3/4 cups) and add the Garlic (3 cloves) and Fresh Dill (5 sprigs). If required, season the kale mixture again and leave to cool to room temperature.
step 5
Using a wet tea towel to keep the excess pastry damp while you work, layer three sheets of Phyllo Dough (1.1 lb) down on a flat surface, brushing Olive Oil (1 cup) between each one.
step 6
Use a sharp knife to slice the phyllo sheets lengthwise into three sections. Working with one section at a time, dollop a heaped tablespoon of the kale mixture at the top of the pastry and fold it over into a triangular shape, making sure the edges of the phyllo are aligned. Repeat this movement until you have a triangular pocket.
step 7
Arrange the folded spanakopita across a lined baking sheet and brush with more olive oil. Sprinkle a few Toasted White Sesame Seeds (to taste) over the top of the pies and bake for 20 to 40 minutes or until golden brown.
step 8
Leave the pies to cool slightly before serving with Tzatziki (to taste).
step 8 Leave the pies to cool slightly before serving with Tzatziki (to taste).
Tags
Appetizers
Comfort Food
Lunch
Snack
Shellfish-Free
Dinner
Greek
Vegetarian
Vegetables
0 Saved
top