Kale & Spinach Spanakopita Pie

This savory pie gobbled up all of the kale from my CSA box. Kale is more appetizing to my crowd when it’s paired with lots of salty cheese. 🙂 We ate it as a main course with sliced heirloom tomatoes and green salad on the side. It would be wonderful served for brunch or a special lunch too.

This recipe was adapted from The Washington Post, contributed by G. Daniela Galarza. I modified the method and incorporated my CSA purple kale and Toscano kale along with baby spinach. Swiss chard and/or collard greens could also be used in the filling.

The original recipe notes that sheep’s milk feta is traditional in spanakopita but any salty, crumbly or grated cheese such as cojita, chevre, extra-sharp white cheddar, paneer or pecorino would also work. The pie can also be made without the crust as a gluten-free option. Healthy and delicious.

Yield: Serves 4 to 6

  • 2 tablespoons olive oil, plus more for brushing
  • 1 bunch (about 4 ounces) scallions, white and green parts, thinly sliced
  • 8 to 10 cups (about 10 ounces) baby spinach (whole) and/or other greens (I used stemmed purple and Toscano kale, sliced into 1/4-inch ribbons)
  • 1/2 teaspoon kosher salt
  • 8 ounces phyllo dough, about half a box, defrosted
  • 1 bunch (about 1 heaping cup leaves) fresh dill or parsley leaves, chopped
  • 1/2 cup plain breadcrumbs
  • 6 ounces feta, crumbled
  • 1/8 teaspoon freshly ground black pepper
  • 3 large eggs, whisked well
  1. In a large skillet over medium-high heat, heat 2 tablespoons of olive oil until shimmering. (I used a 14-inch stainless skillet.)
  2. Add the scallions and cook, stirring occasionally, until they start to brown, about 1 minute.
  3. Add the spinach/greens and salt, and cook until the greens wilt, release their liquid, and dry out, about 5 minutes.
  4. Scrape the mixture into a large bowl and let it cool while you prep the other ingredients and prepare the crust.
  5. Position a rack in the middle of the oven and preheat to 400 degrees. (I set my oven to true convection.)
  6. Brush a 9-inch pie plate with olive oil or coat with cooking spray. (I used a ceramic deep dish pie plate.)
  7. Crumble the feta in a medium bowl. Add the breadcrumbs, black pepper, and chopped herbs. Set aside.
  8. Whisk the eggs in a separate bowl. Set aside.
  9. Unravel the phyllo dough onto a clean, dry work surface. (I cover the stack with damp paper towels, topped with plastic wrap to prevent the dough from drying out.)
  10. Working quickly, gently brush the top sheet of phyllo with some olive oil. There’s no need to oil every spot; the oil will spread as you work. Pick up the first three or four sheets of phyllo in a stack and lay them, oil side up, in the pan, allowing one narrow end to cover the bottom of the pan and the other end to climb up the side of the pie plate and hang over the edge. (I layered the sheets one by one but would group them next time!)
  11. Repeat, brushing the top of the remaining stack of phyllo sheets, and placing the next three or four sheets into the pan, oil side up. Continue oiling and fitting the oiled phyllo into the pie plate, rotating the pan so that the bottom is covered and a roughly even amount of phyllo is hanging over the circumference of the pie plate. This will not look perfect; if the phyllo tears, patch it and keep going. Set the pie plate aside.
  12. Add the chopped herbs, breadcrumbs, feta and black pepper to the cooled spinach, stirring to combine.
  13. Add the eggs, mixing well to combine.
  14. Pour the filling into the phyllo-lined pie plate and, using your fingers, crinkle the phyllo overhang partially over the top of the pie, leaving a 5- to 6-inch diameter in the center exposed. The more crinkled the top is, the nicer it will look once baked, so don’t worry about making this look neat.
  15. Lightly oil any dry spots of phyllo before baking, if needed.
  16. Bake for 22 to 35 minutes, or until the filling is set and the phyllo is deep brown in places, like the color of an almond skin. Serve hot or at room temperature.

Note: The filling can be made one day in advance.

Skillet Phyllo Pie with Butternut Squash, Kale, & Feta

This is another “healthyish” cast iron skillet recipe from Bon AppĂ©tit. It was almost my entire CSA box in a pie. 🙂 I incorporated CSA leeks, butternut squash, and Toscano kale. Very seasonal- perfect.

I had an abundance of kale, so I made the pie in a large (12-inch) skillet. I also incorporated kohlrabi greens. Because this recipe is very adaptable, the finished pie size can be modified depending upon the volume of filling. Any other greens would work too.

The recipe was adapted from Bon Appétit, contributed by Anna Jones. The lemon zest was essential. We had a green salad made with my CSA romaine lettuce on the side. 🙂

Yield: 6 servings

  • 3 tablespoons olive oil, plus more for brushing
  • 2 large leeks, white and light green portions, cut into 1/4-inch half-moons and soaked OR 2 medium red onions, finely chopped
  • 1/2 small butternut squash (about 1 to 1 1/2 pounds), peeled, cut into 3/4-inch pieces
  • 1 1/2 teaspoons fresh thyme
  • 1/2 teaspoon crushed red pepper flakes
  • 1 bunch Tuscan kale, ribs and stems removed, thinly sliced into 1/4-inch crosswise ribbons (I used about 8 cups) 
  • 2 to 3 large eggs, beaten to blend (I used 3 eggs for a 12-inch pie)
  • 3 ounces Parmesan, grated (I used Parmigiano-Reggiano)
  • 1 teaspoon finely grated lemon zest (I used the zest of one lemon)
  • Kosher salt and freshly ground black pepper
  • 8 ounces frozen phyllo pastry, thawed (half a 1-pound package)
  • 4 to 6 ounces fresh goat cheese or feta, crumbled, divided
  1. Place a rack in lower third of oven; preheat to 400°, preferably on convection.
  2. Heat 3 tablespoons of oil in a large ovenproof skillet over medium. Add leeks or onions and cook, stirring occasionally, until softened but not browned, 6–8 minutes.
  3. Add squash and cook, stirring occasionally, until almost tender, 8–10 minutes.
  4. Mix in thyme and red pepper flakes and transfer to a large bowl; let cool.
  5. Wipe out and reserve skillet.
  6. Add kale, eggs, Parmesan, and lemon zest to squash mixture and gently mix to combine; season with salt and pepper.
  7. If using 6 ounces of cheese, incorporate 2 ounces into the kale-squash mixture.
  8. Working quickly so that the phyllo doesn’t dry out, layer phyllo sheets inside reserved skillet, letting 2-3 inches hang over the edge. (I placed them in a circular fashion. I also brushed some oil between every few layers.)
  9. Spoon kale-and-squash mixture into phyllo and dot top with cheese.
  10. Brush edges of phyllo lightly with oil and fold over filling, overlapping slightly, leaving center exposed.
  11. Cook pie over low to medium-low heat until bottom of pastry is just golden (carefully lift up on one side with a heatproof rubber spatula so that you can take a peek), about 3 minutes.
  12. Transfer skillet to oven and bake pie until kale is wilted and tender and phyllo is golden brown and crisp, 20–25 minutes.
  13. Let pie cool in skillet at least 10 to 15 minutes before slicing into wedges.

Do Ahead: Pie can be baked 6 hours ahead. Let cool; store uncovered at room temperature.

Greek Pie with Mixed Greens

I love all of the greens that I receive in my CSA share. Mixing different greens in the filling of this adaptation of Greek spinach pie, Spanakopita, made it incredibly flavorful.

This recipe was adapted from the New York Times, contributed by Martha Rose Shulman. I used one-half pound of spinach in addition to approximately one pound of mixed CSA greens including red chard, beet greens, and kohlrabi greens in the filling. I sautéed the greens instead of boiling them as well. I doubled garlic and the onions, and used one yellow onion and one red onion.

Years ago, I made a “low-fat” savory pie with a phyllo pastry crust. The reduced-fat technique was using cooking oil spray between the layers of pastry instead of brushing them with butter or oil. I love it! I used this method when making this pie as well. Great.

Yield: Serves 6 to 8

  • 1 1/2 to 2 1/2 pounds Swiss chard, or mixed greens, stemmed and washed thoroughly
  • coarse salt
  • 2 T extra virgin olive oil
  • 1 large yellow onion, chopped
  • 1 large red onion, chopped
  • 4 large garlic cloves, minced
  • ÂĽ cup chopped fresh herbs, preferably a combination of dill and parsley
  • 3 large eggs, beaten
  • 4 ounces feta cheese, crumbled
  • freshly ground pepper
  • 12 sheets phyllo pastry, thawed
  • cooking oil spray or 1/4 cup extra-virgin olive oil or 2 tablespoons each melted butter and extra-virgin olive oil, combined, for brushing/spraying the phyllo pastry

IMG_4937

  1. Stem and slice the greens into ribbons, about 2-inches wide for more tender greens, and 1/2-inch wide for heartier greens. Wash them in 2 changes of water, lifting them from the water so that the dirt stays behind.
  2. Thinly slice the chard stems and soak in a bowl of water. Lift from the water like the greens.
  3. Preheat the oven to 375ÂşF, preferably on convection. Oil or butter a 10-inch tart or cake pan (I used cooking spray and a 9-inch ceramic deep pie dish).
  4. Heat the olive oil in a large skillet over medium heat and add the onions and rinsed chard stems. Cook, stirring often, until tender but not browned, about 5 minutes.
  5. Add the garlic and cook, stirring, for another 30 seconds to a minute, until the garlic is fragrant.
  6. Stir in the damp greens. Sauté until wilted, season with salt and pepper.
  7. Add the herbs and adjust the seasoning. Remove from heat.
  8. Beat the eggs in a large bowl. Crumble in the feta.
  9. Add egg-cheese mixture to the greens, mix to combine.
  10. Line the pie dish with 7 pieces of phyllo, spraying between each layer with cooking oil spray or lightly brushing each piece with butter or oil and turning the dish after each addition so that the edges of the phyllo drape evenly over the pan.
  11. Using a slotted spoon, fill with the greens mixture. IMG_4913
  12. Fold the draped edges in over the filling, lightly brushing the folded in sheets of phyllo, then layer the remaining 5 pieces on top, brushing each piece with cooking spray, butter or olive oil.
  13. Trim the edges and then stuff into the sides of the pan. Make a few slashes in the top crust so that steam can escape as the pie bakes. 
  14. Bake 40 to 50 minutes in the preheated oven, until the crust is golden. Serve hot, warm, or room temperature. 

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Shepherd’s Chicken Pot Pie

I’m not a corned beef and cabbage person. It’s okay! I bought some corned beef at Trader Joe’s so that my husband and son could make their St. Patrick’s Day sandwiches for lunch. 🙂

and…

Although I love a one-dish complete meal, I am also not a Shepherd’s pie person. Ugh. (I’m really not a picky eater!) But, when I saw this Shepherd’s pie twist on a chicken pot pie, I knew it would be the perfect “Irish” meal to serve on St. Patrick’s Day. We ate it with roasted asparagus and green salad- just to add some celebratory green to our meal. Great comfort food!

This recipe was adapted from Food and Wine, contributed by Scott Hocker. I increased both the chicken and garlic and modified the roasting temperature and time in order to coordinate with my roasted asparagus. I loved Hocker’s description of this dish as “a complete meal in every bite.”

Yield: Serves 6 to 8

Total Time: 1 hour

For the Potatoes:

  • 2 pounds baking potatoes (I used 3 russet potatoes)
  • coarse salt
  • 1/2 cup whole milk
  • 1/2 stick unsalted butter

For the Filling:

  • 2 tablespoons extra-virgin olive oil
  • 1 large yellow onion, chopped
  • 7 garlic cloves, finely chopped
  • 3 large carrots, cut into chunks or chopped in a food processor
  • coarse salt
  • freshly ground black pepper
  • 1/4 all-purpose flour
  • 3 cups chicken stock or low-sodium broth
  • 3 cups shredded rotisserie chicken
  • fresh parsley, for garnish, optional

Make the Potatoes:

  1. Peel the potatoes and cut into chunks. In a large pot, cover the potatoes with warm, salted water, then bring to a boil.
  2. Boil until the potatoes are very tender, about 25 minutes.
  3. Drain the potatoes, then mash them with the milk, butter, and salt to taste.
  4. Reserve the mashed potatoes.

Make the Filling:

  1. Preheat the oven to 425°F. (I used the convection roast setting.)
  2. Chop the garlic in a food processor, followed by the onion and then the carrots.
  3. In a large cast-iron or heavy skillet, heat the oil over medium high heat until hot, then stir in the onion, garlic, carrots, 3/4 teaspoon salt and 1/2 teaspoon pepper.
  4. Cook, stirring occasionally, until golden, 8 to 10 minutes.
  5. Stir in the flour and cook, until incorporated, about 2 minutes.
  6. Pour in the stock and bring to a boil, then stir in the chicken. Cook until desired thickness is achieved.
  7. Season the filling with salt and pepper to taste.

Complete the Dish:

  1. Transfer the filling to a 3-quart baking dish. (I used a 9 x 13-inch casserole dish.)
  2. Spread the potatoes evenly over top of the filling.
  3. Bake the shepherd’s pie pot pie in the preheated oven until the potatoes are browned in spots and the filling is bubbling, about 15 minutes.
  4. Garnish with parsley, if desired.

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