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Phyllo Pie With Spicy Kale


  • 3/4 cup butter
  • 1 lb phyllo dough
  • 1 1/2 lb kale; stem removed, cut into thin strips
  • 3 medium onions, chopped
  • 8 oz sausage meat; removed from casing (omit for a vegetarian pie)
  • 2 tbl butter
  • 1/2 tsp ground allspice
  • salt and pepper
  • 2 eggs


1. Heat the butter in a large saute pan. Add the sausage and cook, stirring, until it is crumbly and brown, 3-5 min. Transfer the sausage to a bowl using a slotted spoon to keep the grease in the pan. Saute the onions in the grease until they are soft. Add the kale (you may have to add it in batches) then cover and cook gently until the kale is wilted, 3-5 min. Remove the cover and heat, stirring, until the moisture has evaporated, about 5 min. Add the sausage to the kale with the allspice. Season to taste with salt and plenty of black pepper. Remove from the heat and let cool completely. Lightly beat the eggs and stir them into the filling.

2. Heat the oven to 350°F. Melt the butter and brush a tart pan with butter. Lay pasty sheet in pan and press it into the form. Layer butter and pastry sheets until you have used half the sheets, arranging each layer perpendicular to the one before. Spoon in the filling and spread evenly over the bottom. Cover the pie with the rest of the phyllo dough, sheet by sheet, buttering each one and laying them on perpendicular to each other as you did for the bottom layers. Pinch the sides together and decorate with any extra phyllo dough!

3. Sprinkle with remaining butter and bake 45-50 min. If the pie browns too quickly, cover with foil. Let the pie cool slightly before cutting. Serve hot or at room temperature.

Adapted from the Post-Punk Kitchen

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