Cooking Instructions
- 1
In a large frying pan cook onion with olive oil until soft, then add garlic and cook until fragrant
- 2
Chop kale, remove stems and add to the pan. Cook until wilted.
- 3
Remove from heat, add crumbled feta cheese, mint and dill and pepper. Depending how salty your feta is you need to adjust salt.
- 4
Wisk milk and egg until combined and add to kale
- 5
Take the phyllo from refrigerator, you have to work fast so it doesn't dry out. Put one sheet on working surface and brush with butter, repeat with the rest of sheets
- 6
Fit the sheets in a pan(i used Pyrex square 7x7). Let excess dough overhang. Spoon the fillingin and close with overhang. You can put few more pieces on top to make it extra crispy. Score the top dough into pieces that you will be serving, be careful don't cut all the way to bottom dough). Bake at 375 for about an hour. If top gets too dark cover with aluminum foil
- 7
Alternatively this pie can be done in pie crust, if easier for you. Make sure you have top and bottom crust. Enjoy
- 8
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