This kale and feta pie recipe is inspired by spanakopita. But, I had a bunch of kale from my parents’ garden so I substituted it for the traditional spinach. I was also having a hard time finding phyllo dough so I substituted pie dough for it.
You can either make your own favorite pie dough for this recipe. Because a traditional spanikopita uses a lot of butter with the phyllo dough, I used an all-butter pie crust recipe from Inspired Taste. You can also purchase a pie dough. If using purchased pie dough, you’ll likely use both rolls in the package, but just make two smaller spirals. You might have a shorter cooking time that way too.
After cooking the kale and onion, you just pulse the ingredients together! Then spread it on your pie dough. Roll. And then spiral.
Kale and Feta Pie
Equipment
- food processor
Ingredients
- 2 tbsp olive oil
- 1 onion minced
- 3 cloves garlic minced
- 2 bunches Kale
- 8 oz feta in liquid
- 1 lemon
- 2 eggs
- 1 pkg pie dough (or your favorite pie dough recipe)
Instructions
- Preheat oven to 350 degrees.
- Saute the onions in the olive oil over medium heat until they are slightly translucent and tender. Add the garlic and cook for about 1 minute until it is fragrant. Then add the kale. You can do this in stages depending on the size of your pan. It will wilt down as it cooks creating more room.
- Then add the kale. You can do this in stages depending on the size of your pan. It will wilt down as it cooks creating more room. Continue to cook the kale until it is all fully wilted.
- Add the kale mixture into a food processor. Pulse a few times to let some of the heat escape. Then add the feta, along with its liquid, and pulse until combined.
- Let the mixture cool for a few minutes, then add the zest and juice of the lemon and the eggs. Pulse a couple times until the eggs are incorporated.
- Roll out your pie dough. If you are using a package of pre-made dough, you can keep them in separate and make two smaller pies. Or, if using your favorite pie dough recipe, roll it out into a 10×14 rectangle (like you would for cinnamon rolls).
- Spread the filling on the pie dough and roll it up, like you would if making cinnamon rolls. Then swirl it into a spiral. Gently move the spiral into a parchment-lined baking pan or parchment-lined oven-safe skillet.
- Bake for 45 minutes to 1 hour or until the center is cooked and the top is golden brown.
