Kale Spanikopita

1 roll phyllo dough, thawed
3/4 cup melted butter
1 medium yellow onion, diced
1 teaspoon minced garlic

8 ounces kale, de-stemmed, blanched, drained, and chopped (or spinach or sweet potato greens, or Longevity, Okinawa, or Malabar spinach, or a combination).
1 egg
1 cup Feta cheese, crumbled
1 1/2 teaspoons black pepper
Salt to taste

Preheat oven to 350 degrees.  In a medium sauté pan, add ¼ cup butter and cook onions and garlic until tender.

Add to a bowl along with kale, egg, feta, black pepper, and salt. Mix thoroughly.  Unroll phyllo and cover the sheets with a damp towel to prevent drying out. Place one sheet of phyllo on work surface and lightly brush the surface with butter. Layer with two more sheets and butter, but do not butter the top sheet. Cut the layered phyllo into thirds lengthwise.

Place a tablespoon of filling about 1” from corner of each layered strip. Fold one corner of the phyllo diagonally over the filling to opposite edge to form a triangle. Continue to fold triangle onto itself. Lightly butter outside of triangle. Place triangle seam side down on un-greased cookie sheet at least 1” apart. Repeat until the rest of the filling and phyllo dough are used up. Bake for 20-25 minutes or until golden brown.

Spanikopita can be eaten right away, or frozen to reheat later.

Recipe from Orchard Pond Organics.