After baklava, I think spanokopita–spinach pie–is the most crave-worthy of the Greek phyllo-wrapped specialties. The handheld savory pastries contain well-seasoned bits of chopped spinach, and they’ve always struck me as one of the most perfect light lunches or afternoon snacks in the world.
In my slightly updated recipe, you’ll find, inside layers and layers of olive oil-brushed phyllo, these delicious things: blanched kale, umami-rich parmesan, and a touch of lemon zest. It’s the perfect proportion of indulgent to healthful. Today I’m over at Phyllo.com talking about this classic.
Click over to check out the full post and get the recipe.
I wrote this sponsored post in partnership with Athens Foods. Thanks for reading!