1 roll filo dough, thawed
.75 cup melted butter
1 medium yellow onion, diced
1 teaspoon garlic, minced
8 ounces kale, de-stemmed, blanched, drained, chopped
1 cup Feta cheese, crumbled
1.5 teaspoon black pepper
Salt to taste
Preheat oven to 350 degrees.
In a medium sauté pan, add ¼ cup butter and cook onions and garlic until tender.
Place in a mixing bowl along with kale, egg, feta, black pepper, and salt. Mix thoroughly.
Unroll and cover the sheets with a damp towel to prevent drying out. Place one sheet of filo on work surface and lightly brush the surface with butter. Layer with two more sheets and butter, but do butter the top sheet. Cut the layered filo into thirds lengthwise.
Place a tablespoon of filling about 1” from corner of each layered strip. Fold one corner of the filo diagonally over the filling to opposite edge to form a triangle. Continue to fold triangle onto itself. Lightly butter outside of triangle. Place triangle seam side down on un-greased cookie sheet at least 1” apart. Repeat until the rest of the filling and filo dough are used up. Bake for 20-25 minutes or until golden brown.
Spanikopita can be eaten right away, or frozen to reheat later.