Crispy Baked Kale Phyllo Triangles with 3-Ingredient Feta Yogurt Dip
Prep time: 
Cook time: 
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Yield: 20 triangles and about 1 cup of dip
Crispy Baked Kale Phyllo Triangles:
  • 1½ tablespoons olive oil
  • 1 medium onion, finely diced
  • 1 (5 oz) package Earthbound Farm Deep Green Blends Kale Italia
  • ½ teaspoon salt
  • ⅛ teaspoon black pepper
  • 1 teaspoon sumac
  • ½ teaspoon dried dill (or 1½ teaspoons minced fresh dill)
  • 6 large (14 inches by 18 inches) sheets phyllo dough, thawed in the fridge overnight if frozen
  • 5 tablespoons clarified butter (ghee), melted (you may not need it all)
Feta Yogurt Dip:
  • ¾ cup Greek yogurt (or half Greek yogurt and half sour cream)
  • ⅓ cup (55 g) crumbled feta cheese
  • 1 teaspoon dried dill (or 1 tablespoon minced fresh dill)
  1. For the phyllo triangles, heat the oil in a large, deep skillet over medium heat. Once the oil is hot, add the onion, kale blend, salt, and black pepper. Cover the skillet and cook until the vegetables are soft and the liquid is evaporated, about 8 to 10 minutes, stirring occasionally. Turn off the heat and stir in the sumac and dill.
  2. Preheat the oven to 400F; line 2 large baking sheets with parchment paper or silpat liners.
  3. Lay 1 sheet of phyllo out on a clean work surface and lightly brush the top with ghee. Place another sheet of phyllo on top and brush with ghee. Place a 3rd sheet of phyllo on top, but don’t brush it with ghee. Cut the phyllo into 5 equal strips length-wise, and then cut the 5 long strips in half; you will end up with 10 rectangles, each approximately 2¾-inches wide by 9 inches long. Place about 1½ teaspoons of the vegetable mixture onto the bottom right corner of each phyllo rectangle and fold it over to form a triangle at the end; continue folding it over onto itself, working up the length of the phyllo. (You’ll end up with 10 phyllo triangles.)
  4. Repeat Step 3 so that you end up with 20 phyllo triangles.
  5. Arrange the phyllo triangles on the prepared baking sheets and brush with ghee.
  6. Bake until golden, about 15 to 20 minutes.
  7. While the phyllo triangles bake, stir together all ingredients for the dip; refrigerate until serving.
  8. Serve the phyllo triangles warm or at room temperature along with the dip.
Recipe by An Edible Mosaic™ at