Kale & spinach spanakopita – Food & Home Magazine
Kale & spinach spanakopita. Light and delicious. Try our take on a spanakopita.
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Cooking tools:
- Oven
- Stove
- Skillet
- Mixing bowl
- Chef's knife
- Cutting board
- Colander
- Spoon
- Pie dish
- Pastry brush
- Parchment paper
- Kitchen towel
- Saucepan
Ingredients
- 1 1/2 kg swiss chard
- 350 g curly kale
- 400 g greek feta, crumbled
- 10 spring onions, chopped finely
- ½ cup finely chopped fresh dill
- ¾ cup finely chopped fresh flat-leaf parsley leaves
- 2 tsp finely grated lemon zest
- ¼ cup lemon juice
- 3 eggs, beaten lightly
- 80 g butter, melted
- 2 x 375 g packets phyllo pastry
- 2 tsp sesame seeds
- Lemon wedges, to serve
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