This spanakopita pie looks terribly fussy but it’s really very forgiving. You can stack it, crease it and rip it, but as long as you brush it with enough butter, it will end up crisp, golden and delicious. It will be gobbled up by vegetarians and meat-eaters alike, and it’s even fabulous heated up the next day.


From Claire Tansey: "I often get asked about vegetarian party dishes. Whether it’s a big family Christmas dinner or a neighborhood potluck, a special vegetarian entrée isn’t just a welcome addition anymore—it’s often required! Whatever the occasion, this is your new go-to dish, because, truly, it’s unforgettable."

To use phyllo pastry, first thaw it in the package, either overnight in the fridge or on the counter for an hour or two. Unroll the package of phyllo and unfold it so all the sheets are in a single layer. Transfer one whole sheet to the counter to brush with butter as above, and cover the remaining stack of phyllo with a slightly damp tea towel. Once you’ve used what you need, reroll the phyllo, wrap it very well with plastic wrap and keep it in the fridge for up to a week.

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Serves 6-8

Prep time 35 minutes | Ready in 75 minutes

You will need:
285-g bag chopped kale
300-g package frozen leaf spinach, thawed
250 g cream cheese, at room temperature
2 eggs
4 green onions, finely chopped
1/4 cup chopped fresh parsley
1/2 teaspoon salt
1 cup crumbled feta
4 sheets phyllo pastry, thawed
1/4 cup butter, melted
  1. Preheat the oven to 400°F. Place the kale in a large pot. Add several spoonfuls of water, cover and bring to a boil. Reduce the heat and let the kale cook gently, until it is very soft, about 5 minutes. Drain in a colander then rinse with cold water. Add the spinach to the colander, then squeeze as much liquid as possible from the greens (squeeze handfuls of the mixture as hard as you can).
  2. Chop the greens finely. Combine them with the cream cheese, eggs, onions, parsley and salt in a large bowl and stir very well until combined (you can do this with an electric mixer if you prefer). Stir in the feta. Reserve.
  3. Place one sheet of phyllo on the counter, then brush it with butter using a natural bristle brush, covering the entire surface lightly. Take another sheet of phyllo and place it on top of the first sheet, rotating the top sheet 90 degrees so it’s perpendicular to the bottom sheet. Brush the phyllo with butter. Place a third sheet crosswise over the first two and brush with butter, then add a fourth sheet of phyllo perpendicular to the third sheet. Brush the top with butter.
  4. Brush a 9-inch pie dish with butter. Transfer the buttered phyllo to the pie dish, tucking it into the corners and letting the extra hang over the sides. Add the kale mixture and smooth into an even layer. Fold the overhanging phyllo loosely over the spinach mixture. Brush the top with the remaining butter. Bake 35 to 40 minutes, or until the phyllo is deeply golden all over. Let stand 10 minutes before slicing.

TIP:

Make it ahead: The filling can be mixed and kept in the fridge for up to 24 hours.



This spanakopita pie looks terribly fussy but it’s really very forgiving. You can stack it, crease it and rip it, but as long as you brush it with enough butter, it will end up crisp, golden and delicious. It will be gobbled up by vegetarians and meat-eaters alike, and it’s even fabulous heated up the next day.
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