Ingredients
1 (10-oz.) package frozen chopped kale or spinach, thawed and squeezed dry
1 scallion, finely chopped
2 tbsp. chopped fresh dill
1 tsp. finely grated lemon zest
1/2 tsp. dried oregano
1/2 tsp. kosher salt
1/4 tsp. crushed red pepper flakes
1/4 tsp. freshly ground black pepper
1/4 tsp. garlic powder
1/4 c. extra-virgin olive oil, divided
6 sheets frozen phyllo dough (each sheet about 18”-by-13"), thawed according to package instructions
1 c. crumbled feta (about 4 oz.)
Preparation
Step 1In a medium bowl, combine kale, scallion, dill, lemon zest, oregano, salt, red pepper flakes, black pepper, garlic powder, and 1 tablespoon oil.Step 2Cover phyllo with a slightly damp kitchen towel. Take 1 phyllo sheet and arrange on a clean work surface. Lightly brush phyllo all over with some of the remaining oil, then top with another sheet of phyllo. Lightly brush second sheet of phyllo all over with more oil. Slice layered phyllo crosswise into 6 long strips (about 13"-by-3" each).Step 3Place 1 packed tablespoon kale mixture on corner nearest you on one strip of phyllo. Fold corner over kale mixture to make a triangle, then continue to fold (like folding a flag) until entire phyllo strip is completely folded over kale mixture. Transfer filled phyllo to a sheet tray and cover with a slightly damp kitchen towel. Repeat with remaining kale filling and phyllo. Brush outsides of phyllo with any remaining oil.Step 4In an air-fryer basket, arrange 4 to 6 hand pies, spacing evenly apart and being careful not to overcrowd. Cook at 370°, flipping halfway through, until golden and crisp, 6 to 8 minutes. Repeat with remaining hand pies. Serve warm or at room temperature.
Wrap any leftover phyllo tightly with plastic wrap and refrigerate for up to 1 week. Use extra sheets to make baklava or scrunch bread—you can thank us later.
