Kaleokopita Recipe



  • 1 small onion, finely chopped
  • 2-3 cloves of garlic chopped
  • 4 tablespoons butter (or vegan alternative)
  • 5 leaves of kale washed and dried
  • 1/2 cup crumbed feta cheese
  • 1/4 cup parmesan cheese shredded
  • 1 egg, slightly beaten (optional)
  • 6 sheets frozen phyllo pastry sheets (thaw according to package directions)
  • 1/2 tsp of thyme
  • 1/2 tsp rosemary

How to make Kaleokopita

This is my version of Spanokopita made with Kale instead of Spinach.

Preheat oven to 350°F. 


  • In a large skillet over medium heat, sauté onion and garlic in the 2 tablespoons melted butter until translucent -- 3 to 5 minutes. 
  • Add kale and cook until it is soft and wilted  
  • Transfer to a large bowl. Mix in cheese and spices. Using a hand mixer or food processor blend the ingredients just until it becomes a chunky paste.

  • Lay 1 sheet of phyllo pastry on a work surface, and brush lightly with some of the remaining melted butter. Top with second phyllo sheet, brush with butter, then top with a third sheet and brush again.


  • Using a sharp knife cut the stack of phyllo sheets lengthwise into 6 strips. Then cut the sheet in half to make 12 strips about 1 3/4 inches wide
  • Place 1/2 tsp of filling at the end of each strip
  • As if folding a flag, fold the end of each strip over the filling diagonally to form a triangle.
  • Continue folding along entire strip of pastry alternating directions
  • Repeat process with remaining phyllo and filling
  • Brush the tops of each triangle with the beaten egg (optional)

  • Place triangles on a lightly oiled baking sheet and bake until golden brown 
  •  about 25 minutes.

makes about 24 triangles.

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