Instead of collard greens, I had kale this week, so I added it to some spinach I also had to make spanakopita. It was actually very easy and delicious. Enjoy!
1 tbsp. olive oil
1 large onion – chopped
4 cloves of garlic – minced
1 lb. spinach
1 lb kale – without stems, chopped
1 cup fresh parsley – chopped
2 cups crumbled feta cheese
2 eggs – lightly beaten
16 sheets of phyllo dough
1 stick butter – melted
Heat olive oil in a large skillet over medium heat. Sauté onion and garlic until soft and lightly browned. Stir in spinach, kale and parsley, and continue to sauté until spinach is limp, about 3 minutes. Remove from heat and set aside to cool.
In a medium bowl, mix together eggs and feta. Stir in cooled spinach mixture.
Brush bottom of 9×13 pan with butter. Lay 1 sheet of phyllo dough and brush lightly with melted butter. Repeat process with 5 more sheets of phyllo. Spread half of spinach and feta mixture into pan. Layer 6 more sheets of phyllo dough, brushing each with butter. Spread the remaining half of spinach and feta mix. Layer the rest of the phyllo dough, brushing each with butter.
Bake at pre-heated 350 degree oven for 40 minutes. Cut into six pieces.