Spanakopita Triangles

Instructions

1. Heat the olive oil in a large skillet over medium heat. Sauté the onions and garlic until soft.

2. Add the kale a few handfuls at a time and cook until wilted. Reduce heat to low, cover, and allow kale too cook for 10-20 minutes until very tender. Uncover, return heat to medium and cook off any extra liquid that has accumulated. The mixture should be very dry.

3. Add coriander and nutmeg and stir for 30 seconds until toasted. Remove mixture from heat, stir in the lemon juice, and allow to cool completely.

4. When mixture has cooled, stir in egg and feta.

5. Preheat the oven to 350°. Lay out a sheet of phyllo, remembering to keep the other sheets covered with a damp cloth while you work so they don't dry out. Brush the sheet with butter, then layer on another sheet. Repeat with a third sheet. Cut the sheet into thirds lengthwise with a pizza slicer. Add a tablespoon of kale mixture to the bottom of each strip of dough, then fold the dough into triangles like a flag.

6. Place triangles in a single layer on two unlined cookie sheets and brush with butter. Bake for 20-30 minutes until the triangles are crisp and golden. Allow to cool slightly and serve.