Spinach and Kale Three Cheese Pot Pie

I adapted this recipe from the lovely book Potpies, Yumminess in a Dish by Elinor Klivans. This is a pot pie spin on a Greek classic, Spanakopita which is basically a cheese and spinach turnover. I substituted oregano for the called for dill and used some of our wonderful garden grown kale in place of half of the spinach.

6 phyllo pastry sheets, thawed if previously frozen

1 T. olive oil

2 cups finely chopped onions

1 bag baby spinach leaves

3 cups packed kale

2 cloves garlic, minced

1 - 15 or 16 oz. ricotta cheese

8 oz. feta cheese, crumbled

2 cups (8 oz.) shredded jack cheese

2 large eggs

2 T. dried oregano

3 T. chopped fresh parsley

1/4 t. salt

1/4 t. freshly ground black pepper

4 T. melted butter

Preheat oven to 350 degrees. Butter a 9 x 13 x 2 inch baking dish.

In a medium skillet, heat the olive oil over medium heat for about 1 minute. Add the onions and cook until they soften, stirring often for about 5 minutes. Add spinach and kale and cook until it is wilted. Add the garlic and cook another minute. Remove from heat and set aside.

In a large bowl, stir the onions, greens cheese, eggs, oregano, parsley salt and pepper until well combined. Spread half the filling in the baking dish.

Place 2 pieces of the phyllo pastry on top of the filling and brush with melted butter. Top with one more piece of phyllo. Tuck under any edges. 

Spread the remaining filling over the phyllo. Top with two more pieces of pastry and brush them lightly with butter. Top with one additional piece of pastry and brush it with butter as well. 

Use a sharp knife to mark 12 squares by cutting through the top layers of pastry. Bake until the topping is golden and the filling is bubbling gently, about 40 - 45 minutes. Use a sharp knife to cut through the squares and a spatula with a wide blade to remove and serve.