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Recipe courtesy of Katie Bingham



3 tablespoons extra-virgin olive oil 

3 leeks, white and light green parts, chopped and well rinsed 

2 garlic cloves, minced 

1 pounds fresh hearty greens (Kale, collard, mustard, turnip, radish), rinsed and dried 

1/4 teaspoon freshly ground black pepper 

1 cups crumbled firm feta cheese, preferably Greek 

1/4 cup finely chopped fresh dill 

1/4 cup finely chopped fresh mint  

2 large eggs, lightly beaten 

1 box frozen phyllo dough, defrosted overnight

2 sticks butter, melted

Pastry brush


  1. Place a large skillet over medium-high heat, add 3 tablespoons of oil.
  2. Add the leeks and garlic; cook and stir until fragrant and very soft, about 4 minutes.
  3. Add the spinach in handfuls, folding the leaves under with a spoon as you add each batch. Let the spinach wilt and cook down before adding more
  4. Add the pepper.
  5. Remove from the heat and transfer the spinach mixture to a colander over the sink. Using the back of a spoon, gently press out all of the excess liquid. Set aside to cool; the filling needs to cool down a bit to prevent the dough from becoming soggy.
  6. Mix together the feta, dill, mint, and eggs.
  7. Once leeks and spinach are cool fold the ingredients together until well combined.
  8. Refrigerate over night. Pull phyllo from freezer to defrost in fridge
  9. Unwrap phyllo dough, cut lengthwise into 4 even strips. Cover with towel to keep from drying.
  10. Brush butter on 1 strip, top with another strip and brush with butter.
  11. Place a teaspoon amount of filling and fold into a triangle. Brush the top with butter.
  12. Bake at 350 till golden brown or freeze for 2 months (if you can keep from eating them for that long!)