I recently made a Mediterranean kale phyllo pie recipe, and it was such a delicious use for both the leftover phyllo dough in my fridge and the kale from my garden. SO proud of myself! Who knew you could use phyllo dough in recipes that aren’t baklava?
Or this flaky buttery banitsa?
Well, now we know! You can (and I think you should) use the phyllo, kale and five other simple ingredients to make a savory pie that is kinda like the Greek spanakopita with its crispy golden layers, but without spinach. One of my favorite things about this pie is that you can make it ahead and have it for any meal of the day – breakfast, brunch, lunch, or dinner.
You don’t need to think about it, you just grab a piece and eat it. In an ideal world, you heat it in the oven and have yourself a nice, savory, crispy and flaky meal. Do not reheat in the microwave – pies, muffins, bread, pizza – they get too soft and soggy there.
7 Ingredients
Here’s what you need to make the kale phyllo pie:
- chopped kale
- fresh mint leaves
- onion or scallions
- garlic
- olive oil
- mature cheddar cheese
- phyllo sheets
How To Make The Mediterranean Kale Phyllo Pie
Ready for some scenes from the movie Psycho? I actually meal prepped this kale phyllo pie late in the evening, well, when it was already dark (6pm) and couldn’t fix the light, so the step-by-step photos are…I apologize, but I’m still adding them for guidance.
Finely chop the onion, kale and mint and mince the garlic. If you need to – grate the cheddar cheese.
Sauté the onion and garlic in a little bit of olive oil at medium-high heat. Add in the kale and mint, and stir occasionally for 5 min until wilted and fragrant.
Preheat the oven to 180C/350F.
Oil a baking pan with olive oil, and add a layer of phyllo dough. Then, a layer of kale and sprinkle cheddar cheese on top.
Continue until you run out of kale. The last layer should be phyllo dough. Spread some olive oil and a tbsp or two of water on top.
Bake for 15-20 mins or until golden.
Take out and release edges and the bottom carefully with a knife or a spatula. Cut into pieces and enjoy!
Options
There are many ways to change the recipe if you want to. For example you could:
- use feta or Parmesan cheese
- replace the oil and use butter
- use spinach and not kale
- add different herbs like oregano (you need less of it) or basil
- stir in some crushed red pepper when sauteeing the kale for some spice
Those are just some options! I hope you enjoy the Mediterranean kale phyllo pie if you give it a go! Here’s the full recipe:
Mediterranean Kale Phyllo Pie
Use up your kale and phyllo dough and try this easy, flaky and delicious Mediterranean Kale Phyllo Pie recipe! Similar to spanakopita, with its crispy, golden layers and hearty vegetarian filling, this is the ultimate savory meal prep phyllo pie for breakfast, lunch, or a healthy snack.
Ingredients
- 8 cups kale, chopped
- 1 cup fresh mint leaves, loose
- 2 onions, medium-sized (or 4 scallions)
- 4 garlic cloves, minced
- 3 tbsp olive oil
- 1 cup mature cheddar cheese, shredded
- 170g/6oz Phyllo dough
- a little bit of salt and pepper
Instructions
- Finely chop the onion, kale and mint and mince the garlic. If you need to - grate the cheddar cheese.
- Sauté the onion and garlic in a little bit of olive oil at medium-high heat. Add in the kale and mint, some salt and pepper and stir occasionally for 5 minutes or until wilted and fragrant.
- Preheat the oven to 180°C/350°F.
- Oil a baking pan with olive oil, and add a layer of phyllo dough.
- Then, a layer of kale and sprinkle cheddar cheese on top.
- Continue until you run out of kale. The last layer should be phyllo dough.
- Rub top layer with some olive oil and a tbsp or two of water on top.
- Bake for 15-20 mins or until golden.
- Take out and release edges and the bottom carefully with a knife or a spatula.
- Cut into pieces and enjoy!
Nutrition Information
Yield 8 Serving Size 1Amount Per Serving Calories 306Total Fat 9gSaturated Fat 5gUnsaturated Fat 5gCholesterol 23mgSodium 265mgCarbohydrates 49gFiber 6gSugar 24gProtein 11g