During the quarantine, I felt so lucky that I was able to dedicate a lot of my time to experimenting with old and new recipes. I had always wanted to create a pita that incorporated loads of power greens, so the kale pita was born. This pita provides a healthy nutritional boost that still captures all the comforting joys that an old-school traditional spanakopita would. I hope you enjoy it surrounded by those you love most, like I do.
Ingredients:
2 bunches kale , roughly chopped
10 oz. fresh spinach, roughly chopped
1 medium sweet white onion, diced
3 extra large (or 6 small) leeks, white and green tender parts washed well and sliced
7 green onions or scallions, thinly sliced
2 eggs
1 lb. feta (goat or sheep)
3 large tablespoons fresh dill, finely chopped
3 tablespoons fresh flat-leaf parsley, chopped
1/4 cup Fancy Peasant GEVOO
Salt and black pepper
Method:
Preheat oven to 375°
Cover the bottom of a large pan in GEVOO on medium heat.
Sauté your leeks and green onions until they begin to soften.
Add kale and spinach, working in batches. Sauté greens for about 5 minutes.
Set aside and let the mixture cool in a strainer so the liquid from the greens strain.
Add feta, eggs, and dill. Add salt and pepper to taste.
Add 4 pieces of fillo on the bottom, oiling each layer well as you stack them. Add your filling.
Add remaining 2 fillo pieces on top. Twist your sides in (refer to video)
Drizzle oil on top of pita and score it.
Bake for 45 minutes. Serve warm or at room temperature.
