πίτα χόρτα δύναμης

Fancy Peasant Power Greens Pita

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.

Fancy Peasant Power Greens Pita


  • 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


  1. Preheat oven to 375°
  2. Cover the bottom of a large pan in GEVOO on medium heat.
  3. Sauté your leeks and green onions until they begin to soften.
  4. Add kale and spinach, working in batches. Sauté greens for about 5 minutes.
  5. Set aside and let the mixture cool in a strainer so the liquid from the greens strain.
  6. Add feta, eggs, and dill. Add salt and pepper to taste.
  7. Add 4 pieces of fillo on the bottom, oiling each layer well as you stack them. Add your filling.
  8. Add remaining 2 fillo pieces on top. Twist your sides in (refer to video)
  9. Drizzle oil on top of pita and score it.
  10. Bake for 45 minutes. Serve warm or at room temperature.