Kalakopita = Kale+Spanakopita

The first week of school is brutal for me.
After 15 years of first weeks as a teacher,
I know this to be true.
It's exhausting.
Learning all the new names, constantly talking for hours each day,
parent night, endless questions...whew!
See why it's tiring?
Yep.  I thought you would.
So in addition to preparing breakfast ahead of time,
I'm also looking for quick and healthy meals for lunch too.
I like salads, but I like something warm at lunch.
It's like a warm hug.
And the first week of school definitely deserves a warm hug at lunch.

Kalakopita = Kale+Spanakopita
Recipe modified from The Wednesday Chef
Make one 9" pie

2 pounds Kale, chopped
2 tablespoons olive oil
1 medium yellow onion, minced
8 ounces feta cheese, chopped into small chunks
3 large eggs
1 teaspoon dried oregano
Salt and pepper (I just add a couple twists on the grinder)
8 sheets- one package phyllo dough
4 to 5 tablespoons vegetable oil

Directions:
1. Preheat oven to 350 degrees.

2. Heat the olive oil in a pan and add the minced onion. Sauté for a couple minutes then begin adding kale in small batches to wither the kale.  Keep adding kale until it's all withered and the onions are beginning to caramelize.  Your house is going to smell amazing at this point!

3. In a bowl crack 3 eggs and whisk together. Then add the cheese, onions, kale, oregano, and salt and pepper. Mix everything together really well.

4. Lightly oil a 9-inch springform pan. Open the package of phyllo dough and lay a damp towel over the phyllo sheets. Working quickly, line the pan with one sheet of phyllo dough, then brush it lightly with some vegetable oil. Layer another sheet on top and oil that. Repeat with all the sheets of phyllo until the springform pan is fully lined. Scrape the spinach mixture into the phyllo-lined pan and smooth the top. Fold the phyllo dough over the top of the pie (see photo above). Brush a little oil on the tops of the phyllo dough sheets.

5. Put the pan in the oven and bake for 30 to 40 minutes.  The filling will be set and the phyllo golden-brown and crackling when the pie is done. Plus, you will be able to smell the feta and your stomach will start grumbling.  

Remove from the oven and let cool for 10 minutes before removing the ring of the pan. Cut into slices and dive into the deliciousness.  Let the remaining slices cool completely, then wrap them.  The slices freeze well and will stay nicely for several months.

Happy Greek Week!