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1
allow philo dough to defrost per-package instructions.
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2
Lay Philo dough onto clean work surface, cover with damp tea towel.
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3
Make Filling:
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4
In a medium fry pan heat olive oil over medium heat until shimmering.
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5
Chop onion and garlic roughly. Add to pan and cook until golden brown.
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6
While onion and garlic cook remove red stems and veins from swiss chard/kale. Chop kale roughly.
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7
Once onion and garlic have browned, reduce heat to medium-low and add kale and spinach. Wilt kale and spinach until it has completely cooked down.
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8
In a large bowl crumble cheeses and season with salt and pepper.
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9
In another bowl place onion garlic and greens mixture and allow to cool. Once the greens mixture is cool enough to handle place small batches into a tea towel and squeeze out as much moisture as possible. Add the mixture of onion, garlic and greens to cheese. Stir well.
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10
Pre-heat oven to 325 degrees
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11
Make Shells
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12
in a microwave safe bowel melt butter.
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13
On a clean work surface lay out a sheet of philo dough. Brush sheet with melted butter smooth another sheet of philo onto buttered surface. Continue until you have made 6 layers.
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14
Create 6 of the philo stacks.
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15
Using a non-stick spray or melted butter grease muffin pan. Place center of a philo stack into a muffin tin cup. Fill each cup with about 1/2 cup of the filling. Fold the rest of the philo stack on top of the filling, closing off the cup.
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16
Repeat with the other five cups.
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17
Bake Spanakopita at 325 degrees for 10-15 minuets or until the pastry dough has puffed up and become golden brown.
