Ingredients
Scale
- 2 tablespoons of olive oil + extra for the phyllo dough
- 1 small onion (chopped)
- 10 cups of fresh kale (about 10 handfuls; chopped & stems removed)
- 1/4 cup parsley (roughly chopped)
- 1/4 cup of water
- 1 teaspoon of salt
- 1/2 teaspoon of nutmeg
- 8 ounces of feta cheese (crumbled)
- 3 eggs
- 1/2 cup Greek yogurt
- 12–16 phyllo dough sheets
Instructions
- Preheat the oven to 350 degrees.
- In a medium-sized skillet, heat the 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 the 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. Next, layer on 6-8 phyllo sheets (depending on how thick you like it), 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 (do not worry about the phyllo dough looking perfect, or if some of the dough hangs over the side). Give the top a good brush with olive oil, then pop in the oven for about 35 minutes, or until the top is golden brown. Serve immediately.
- NOTES
- You can use oregano in place of the parsley.
- Feel free to use frozen kale, just make sure you don’t add the extra 1/4 cup of water when you are cooking it.
- For the phyllo dough, I prefer the bottom to be thicker than the top so I used 8 sheets on the bottom and 6 on top.
- I used olive oil to make this dish a bit healthier, but butter can be used instead.
- Category: Vegetarian dish