5 leaves of kale (blanched), about 1 cup of cooked kale
1 cup of feta
1 clove garlic minced
¼ cup scallions
1 teaspoon dried oregano
salt & pepper
pinch of pepper flake
¼ cup melted butter
6 sheets of filo dough
Chop and blanch the kale in salted boiling water for about 30 seconds. Drain* (see note)
Place the kale in a medium bowl and mix in the feta cheese, garlic, scallions, dried oregano, salt, and pepper. Your filling should stick together, if it's crumbly, add some warm water a little at a time. Taste and adjust seasonings.
To assemble, place 2 sheets of filo on your work surface.** Brush it with melted butter, and slice it into 5 vertical strips. Place a teaspoon of filling at the bottom of each strip and roll it up, flag-style.
Repeat the process until you run out of filling (you'll have around 15 triangles). Brush the outside with butter and bake in a 425-degree oven for 20 minutes or until golden.
If you're using fresh feta cheese that's on the wet side, you'll want to squeeze most of the excess water out of your blanched kale. If you're using the more-dry crumbly kind, you can leave the kale a little on the wet side because you'll need the moisture to help bind everything.
*as you work, keep the extra filo dough under a damp towel so it doesn't dry out.
Recipe by Love and Lemons at https://www.loveandlemons.com/kale-5-dinners/