What do you get when you combine spinich, kale, feta, hemp seeds and dill all bundled up in fillo pastry… crunchy hempy pillows of goodness, that’s what.

I played with using hemp oil brushed between layers of fillo rather than the butter I always lean on, and the results were great! The fillo was toasted perfectly and the mild nutty flavour the oil imparted was amped up by the hemp seeds in the cheesy green filling.

This batch yields 10 large triangles wedges of spanakopita.

To make the filling combine everything in large bowl:

2 bundles of fresh spinach (10 cups) chopped coarsely

1 bundle of green kale (stems removed) chopped coarsely

2 tbsp minced garlic

1.5 cups of chopped feta cheese

1 cup hemp seeds


a handful of dill weed chopped fine

1/4 cup lemon juice

Mix with your hands until well combined

You’ll need 1 box of thawed fillo pastry. You can make 18 small triangles (2 sheets thick) or 10 large ones (using 3 sheets)

For the large triangles cut 3 sheet of fillo at a time in half length-wise. (keep the rest covered  so as not to dry it out)

brush each layer with hemp oil

Fill with about  3/4 cup of filling in the top left corner. Fold pastry and brush with oil each time, folding up and then down to cover all open faces, until you have a tidy triangle parcel.

Bake at 375 for about 20 minutes (or follow fillo package instructions)

Easy, and delicious!


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