Greek Food

My friend's grandma makes the best Spanakopita (Greek spinach pie) I have ever had. Numerous attempts to recreate what Yia Yia does has gone unsuccessful. I think I just don't use enough butter. But combining phyllo, butter, spinach and feta is a "can't lose" situation, and however you make it, the results will be delicious.

Farmy Spanakopita (Greek Kale Pockets)

2 Bunches of Kale (stems discarded and finely chopped)
1 garlic glove
1 onion
salt
pepper
feta cheese
oregano
thyme
sheets of phyllo dough
butter
olive oil
1 beaten egg

Preheat oven to 350 degrees F.

Melt 1/2 - 1 stick of butter and get your pastry brush handy.

Saute the garlic and onion in olive oil and add the kale when the onions are soft. When the kale is cooked put the greens aside in a bowl. Once cool, mix in the egg, feta, orgeano, and thyme in the kale.

Take a sheet of phyllo, brush with butter, and fold in half. Imagine taking the far left corner and folding a triangle. Where the corner would fall on itself, put a nice sized dollop of kale mixture. coat dry phyllo in butter, and fold the triangle on to itself, brushing the dry phyllo in butter. Repeat until you have a nice tetrahedron.

Bake for 30 minutes or so or until the phyllo is golden brown.

This is not my photo but use it as a goal.