If you're yearning for a crispy, savory snack with a twist, this Crispy Kale and Ricotta Spanakopita will hit the spot. It's the perfect blend of traditional Greek flavors with a modern twist, bringing a delightful crunch and creamy filling that's hard to resist.
Olive oil is the base for our sauté, providing a rich depth of flavor. Onion and garlic are the aromatic foundation, creating an inviting, savory aroma. The star of the show, kale, adds a hearty, earthy note and is packed with nutrients. Ricotta cheese delivers creaminess, while feta cheese adds a sharp, salty contrast. Fresh herbs like parsley and dill bring brightness and freshness to the mix. A hint of nutmeg ties everything together with its warm, subtle spice. Finally, phyllo dough becomes the crispy, golden vessel for our delicious filling, with unsalted butter ensuring that perfect flakiness.
These spanakopita triangles make for an excellent appetizer or snack. Pair them with a simple Greek salad for a light meal or serve alongside a bowl of tzatziki for dipping. They're also a delightful party food, perfect for mingling with a glass of crisp white wine.
First, preheat your oven to 375°F (190°C), setting the stage for that golden, crispy finish we’re after. Grab a skillet and heat up the olive oil over medium heat. Toss in the onion and garlic, and sauté until they’re translucent—this should take just a few minutes. The aroma will start to fill your kitchen, signaling it’s time for the kale. Add it to the skillet and let it cook until wilted, which usually takes about 5 minutes. Once done, remove the skillet from heat and let the mixture cool.
While the kale cools, combine the ricotta cheese, feta cheese, parsley, dill, nutmeg, salt, and pepper in a mixing bowl. Stir well, then fold in the cooled kale mixture, ensuring everything is well combined.
Now, it’s phyllo time! Lay a sheet on a clean surface and brush it with melted butter. Layer another sheet on top, brush with butter again, and repeat until you have a stack of four buttered sheets. Cut this stack into strips about 3 inches wide.
Place a tablespoon of the kale mixture at the end of each strip, then start folding into triangles, similar to how you’d fold a flag. Keep folding until the strip is completely wrapped. Brush the outside with more butter and place it on a baking sheet. Repeat with the remaining phyllo and filling.
Bake these beauties for 20-25 minutes until they’re golden brown and crispy. Once done, let them cool slightly before serving.
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