For the Love of Cooking: Kalekopita

This is a fun twist on an old favorite!  This is one of my favorite recipe's from my mom's recipe stash inherited form my yiayia.  My mom made this lovingly every holiday, birthday and sometimes on a random Sunday because we all love it so much.  The smell of the onions cooking in butter is one of my favorite heart warming smells and reminds me of the warmth and care of the woman in my family who nurtured me through food. The filo dough requires a little extra care and cooking skills but I have found that even beginner chef's can make this dish work!  It's a wonderful addition to your holiday table for appetizer's or a great holiday snack to have in the fridge for a quick grab! I hope the warmth, love and uniqueness of this recipe touches your heart and your kitchen as it did ours.  Much love, Christina xo

Ingredients:
6 eggs
1 cup of parmesan cheese or nutritional yeast
1 cup of feta cheese
1 bunch if fresh dill, destemmed and minced
4 bunches of frozen kale or fresh, defrosted or steamed, water drained and squeezed by hand until dry
1 yellow onion, diced
1 bunch of scallions, minced
1 package of filo dough
2 sticks of butter, melted

Instructions: Preheat the oven to 350 degrees. Warm 1 tablespoon of butter in a saute’ pan and melt. Add the onion, scallion and saute’ until translucent.  Once cooled mix with the drained kale, cheese or yeast, dill and eggs.  Remove the filo dough from the package and lay flat.  Dampen a towel and cover the filo with it so it doesn’t dry out between layers.  Divide the filo in half and turn over one edge in order to mark the half way point.  Place one layer at a time in the bottom of a 13x9 inch pan.  Brush it with melted butter and layer the next piece until the first half of the package is complete.  Add the filling to the center and press it all the way to the edges.  Now repeat the same process you did pn the bottom with the remaining filo.  Covering the filo each time you remove a sheet with the damp cloth.  Once you are complete with the filo gently cut into the top layer of filo to mark your squares or diamond shapes, whatever you choose.  If you wait until the kalekopita is done cooking the filo will be too crisp to cut at that point. Bake for 30 minutes.  Allow to cool for another 30 before serving.