This is a very similar recipe to spanakopita using kale instead of the traditional spinach. I find a number of greens to be interchangeable depending on the recipe (kale, spinach, chard, arugula, beet greens) with variations in flavour and texture.
In this case, kale tends to be tougher than spinach so it should be chopped quite finely and sauteed long enough to soften it.
Makes 16 triangles.
I used a combination of Tuscan Kale and Russian Red Kale from my garden.
1 medium red onion, diced
4 cloves garlic, minced
9 ounces kale, chopped
3 Tbsp fresh parsley, finely chopped
1 Tbsp chives, chopped
2-3 Tbsp ricotta
2 Tbsp feta
454 gram package of phyllo pastry
Saute the onion and garlic until softened. Add the kale and cook on medium heat until tender (about 10 minutes). Add water if needed to help wilt the kale but be sure the liquid evaporates before the next step.
Stir in the parsley and chives then remove from heat. Allow to cool then juice the lemon into the mixture and stir in the ricotta and feta. Season with salt and pepper.
For the wrapping technique, please refer to my spanakopita post. To reduce the amount of butter used for brushing the pastry, I cut the butter half and half with more lemon juice.
Place on a parchment paper lined pan and bake in a 400 degree F preheated oven until pastry is flaky and browned (about 20 minutes).