A great new twist on a traditional Greek dish!
|8 c||coarse greens (kale, mustard, collards, etc, stems removed)|
|8 c||soft greens (beet greens, spinach, chard, etc)|
|4 oz||cream cheese|
|1⁄2 c||olive oil|
|4 clv||garlic (minced)|
|1 pk||filo dough|
|1 T||sesame seeds|
Keeping the coarse and soft greens separate, prepare your greens, beginning by thoroughly rinsing them. Chop them into ribbons. Steam the coarse greens until soft. Remove from heat and place in a colander. Squeeze as much liquid from them as possible, then place in a large bowl. Steam and squeeze excess liquid from the soft greens using the same method, and place in the bowl with the other greens.
Add oregano, salt, pepper, feta, and cream cheese to the bowl. Stir until well combined.
In a small pan, warm olive oil over medium heat and add the garlic. Reduce heat to medium low and cook until golden. Remove the garlic from the oil and stir into the greens mixture. Reserve the olive oil.
Place two sheets of filo dough on a clean work surface. Brush the shorter edge of the dough with the garlic oil and fold in half, like a hot dog bun. Place a generous amount of the greens mixture on the lower portion of the dough, on the left-hand side. Fold the right-hand corner over to form a triangle that covers the filling. Folding like a flag, continue to fold the dough into triangles, brushing the top triangle with olive oil. Flip the spanikopita triangle over and place it, with the flap side down, on a lightly greased cookie sheet. Brush with oil and sprinkle with sesame seeds. Repeat with the rest of the filo dough until finished.
Bake in 375 degree oven and cook for 15-20 minutes, until the tops are golden brown.