Could I Use Different Greens in My Pita?

[auroracoor1]

The there day, I tried to follow a spanakopita recipe that I actually shared here, and I ran out of spinach! So, I actually ran down to the store to get some. However, I had kale on hand, and I wondered the whole time I was driving if I should have just used the kale. I didn't need much more spinach - just a few handfuls.

What do you think? What would you have done? I already mixed the filling otherwise I would have just put everything in a smaller pan.

 

[Laura48]

The there day, I tried to follow a spanakopita recipe that I actually shared here, and I ran out of spinach! So, I actually ran down to the store to get some. However, I had kale on hand, and I wondered the whole time I was driving if I should have just used the kale. I didn't need much more spinach - just a few handfuls.

What do you think? What would you have done? I already mixed the filling otherwise I would have just put everything in a smaller pan.

I’d give it a go just to find out. Kale can be a bit tough though, but it could be chopped finely.

 

[Deborah]

As mentioned above, kale chopped finely (no stems) would have worked. Cretan cuisine often uses wild greens (χόρτα ) plucked literally from the mountainside….admittedly some cook up better than others! For supermarket substitutes for χόρτα, you could use kale, dandelion or mustard greens. Since each green has it’s own flavor, I’d double-check the seasoning.