The Greek favorite, spanakopita can be enjoyed morning, noon, and night. This recipe is a twist to the classic, adding sensible goodness and leaving out the guilt.
By Alyssa Ponticello
I’m never one to say no to indulging (have you seen my Instagram?!). But I’m also never one to say no to a good dose of healthy (despite what it may seem like). I’m obsessed with a capital “O” with spanakopita! Like I could eat it for breakfast, lunch, dinner, midnight snack, why-am-I-awake-at-3-am snack…I think you get the picture. But since kale has taken over my refrigerator (and my life), I thought, why not try making spanakopita using it in place of spinach? And because, in my mind, it totally makes it so much better for you. To take the healthiness a step further, I also replaced the cottage cheese with Greek yogurt and butter with olive oil. This kale spanakopita tastes just as good as the original (if not better) and with my “healthy” substitutes I’m now completely convinced eating the whole pan is basically the same thing as eating a giant kale salad with Greek yogurt dressing. So in that case, I better get eating….
Print
Spanakopita with a Twist
- Total Time: 65 minutes
- Yield: Serves 6
- Diet: Vegetarian
Description
Flaky phyllo cups hide a vibrant kale and feta filling, a modern take on a classic Greek dish. Perfect for a weeknight dinner or a casual gathering.
Ingredients
- 2 tbsp olive oil
- 1 small onion
- 10 cups (2370 ml) fresh kale
- 1/4 cup (60 ml) parsley
- 1/4 cup (60 ml) water
- 1 tsp salt
- 1/2 tsp nutmeg
- 8 oz (227 g) feta cheese
- 3 eggs
- 1/2 cup (118 ml) Greek yogurt
- 12-16 phyllo dough sheets
Instructions
- Preheat the oven to 350°F (177°C).
- In a medium-sized skillet, heat 2 tablespoons of olive oil over medium heat.
- Toss in the onions and sauté for about 5 minutes, or until they start to turn translucent.
- Add in the kale, parsley, and water.
- Stir in the nutmeg and salt, then put a lid on the pan and continue cooking for about 10 minutes, or until the kale has wilted.
- While the kale is cooking, make the creamy part of the filling.
- In a medium bowl, mix together the eggs, feta cheese, and Greek yogurt.
- Once the kale is wilted, mix it into the feta mixture.
- Prepare a 13″x9″ casserole dish, by spraying the bottom with a little cooking spray or olive oil.
- Layer on 6-8 phyllo sheets, spreading on a little olive oil after every 2 sheets.
- Pour your filling on top of the phyllo dough and spread it out evenly.
- Finish with another 6-8 phyllo sheets on top, again putting olive oil in between every 2 sheets.
- Give the top a good brush with olive oil.
- Pop in the oven for about 35 minutes, or until the top is golden brown.
- Serve immediately.
Notes
- For a richer flavor, use crumbled feta instead of pre-shredded.
- To prevent soggy phyllo, ensure the kale filling is completely drained before adding it to the pastry.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in a 350°F oven for 10-15 minutes.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Oven-Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 large slice
- Calories: 350
- Sugar: 2
- Sodium: 400
- Fat: 25
- Saturated Fat: 8
- Unsaturated Fat: 15
- Carbohydrates: 30
- Fiber: 5
- Protein: 15
- Cholesterol: 100
Frequently Asked Questions
Can I substitute kale with another green vegetable in this spanakopita recipe?
Yes, you can use Swiss chard or collard greens as alternatives to kale, but make sure to sauté them to reduce moisture before adding to the filling.
What type of Greek yogurt should I use for the filling?
Opt for plain, full-fat Greek yogurt for the best texture and flavor, but you can use low-fat if you prefer a lighter option.
How should I prepare the phyllo dough for this recipe?
Make sure to thaw the phyllo dough in the refrigerator overnight, and keep it covered with a damp cloth while you work to prevent it from drying out.
