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Spanikopita


Spanikopita

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Serves: 6 Total Time: 50 minutes

Ingredients

  • 2 tablespoons olive oil
  • 2 bunches chopped scallions, white and green parts, finely chopped
  • 18 ounces kale (about two good-sized bunches)
  • 2 large eggs, lightly beaten
  • ½ cup crumbled Parmesan cheese
  • ½ teaspoon lemon zest (from about ½ a lemon)
  • freshly ground black pepper
  • 20 sheets (1/2 package) frozen Phyllo Dough, defrosted overnight in the refrigerator
  • ½ cup butter

Instructions

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