This Kale & Spinach Spanakopita tastes like the kind of savory pastry you accidentally eat three pieces of while standing in the kitchen saying you’re “just trying a bite.” The phyllo pastry bakes up golden, flaky, and buttery around a rich filling of sautéed kale, spinach, creamy feta, and herbs that somehow feels both hearty and fresh at the same time.

The olive oil gives the greens a silky richness while helping the phyllo crisp into those delicate crackly layers everyone fights over first. The feta brings salty tanginess that balances the earthy greens beautifully, creating that classic Mediterranean comfort-food flavor that feels cozy without being heavy. It’s equally perfect for brunch spreads, light lunches, holiday gatherings, or those nights when you want dinner to feel a little special without actually making something complicated. Rustic, savory, flaky, and deeply comforting — this is the kind of recipe that makes your kitchen smell like a tiny Greek bakery in the best possible way.

I N G R E D I E N T S :

• 8 cups washed and dried greens coarsely chopped in any combination such as: kale, beet greens, collards, spinach, swiss chard etc.
• 1 pound package thawed phyllo dough
• 1/2 cup + 1 tablespoons Rocky Mountain Olive Oil Garlic Infused Olive Oil
• 8 oz. whole milk ricotta
• 1 teaspoon corn starch
• 8 oz. feta cheese, crumbled
• 1 large yellow onion, finely diced 
• salt and pepper to taste

I N S T R U C T I O N S :

1. Preheat the oven to 350 F.
2. Brush a 9"x13" baking pan liberally with olive oil.
3. In a large saute pan over medium high heat, add 1 tablespoon of Garlic Olive Oil. Add the diced onion and saute until translucent. Add the greens and saute until cooked down, about 3 additional minutes. Add the feta and ricotta to the greens and mix thoroughly. Add 1 teaspoon cornstarch to 2 tablespoons of water and add to the greens. Continue cooking over medium high heat until the mixture thickens and season with salt and fresh ground pepper to taste. Allow the mixture to cool until just barely warm.
4. Take the thawed phyllo out of the refrigerator. Unroll the sheets and cover with a clean barely dampened towel.
5. Liberally brush three sheets or spray three sheets with Garlic Olive Oil and layer one on top of another, lining the bottom and part way up the sides of the baking pan. Add 1/3 of the spinach mixture and spread evenly over the phyllo. Continue brushing each sheet with olive oil and layering three sheets at a time followed by two more layers of spinach and ending with three sheets of phyllo on top.
6. Bake for 35-40 minutes until the top is deep golden brown and crisp. Allow to cool slightly and cut into squares.
   
   
   

N U T R I T I O N A L   I N F O :

Estimated per serving: 410 calories • 11g protein • 28g carbs • 28g fat • 520mg sodium

Estimated values may vary based on cheese amount, phyllo thickness, and ingredient brands.