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Curtis Stone puts a spin on traditional Greek spanakopita with his version of spanakopita slice. It's filled with kale, herbs and fetta for a delicious dinner for your weeknight. Full recipe https://www.coles.com.au/recipes-insp.... Subscribe to the Coles channel for brand new recipe videos every week, as well as kitchen hacks and handy cooking tips @coles. For more Curtis Stone recipes check out the full playlist • Cook with Curtis Stone . Spanakopita Slice Serves 6 Prep 20 mins (+ cooling & 5 mins resting time) Cooking 1 hour 2 bunches kale, trimmed, rinsed, drained, chopped 1 tbs olive oil ¼ brown onion, finely chopped 3 spring onions, finely chopped 3 garlic cloves, crushed 1 lemon, rind finely grated ¼ cup each chopped basil, dill, mint and flat-leaf parsley 200g fetta, crumbled 1 cup (120g) grated tasty cheddar 2 Coles Australian Free Range Eggs, lightly whisked 100g butter, melted 12 filo pastry sheets, thawed overnight, trimmed to 22cm x 34cm rectangles 1. Bring 1/4 cup (60ml) water to a simmer in a 24cm frypan over medium heat. Add one-quarter of the kale and cook, stirring, for 2 mins or until wilted. Transfer to a baking tray lined with a large tea towel. Set aside to cool. Repeat in batches with remaining kale, adding another 1/4 cup (60ml) water before each batch. Using the towel, squeeze as much water from kale as possible. Coarsely chop the kale and transfer to a large bowl. Wipe pan clean. 2. Heat oil in the pan over medium heat. Add the onion. Cook, stirring occasionally, for 5 mins or until softened. Add spring onion, garlic and lemon rind. Cook, stirring, for 2 mins or until aromatic. Add the herbs and cook, stirring, for 1 min. Transfer to bowl with kale. Season and set aside to cool completely. 3. Position a rack in the centre of the oven and preheat to 200°C (180°C fan-forced). Add the fetta, cheddar and egg to kale mixture. Brush pan with some melted butter. Place 1 filo pastry sheet on a clean work surface. Brush with a little butter. Arrange over the base of the pan. Brush another filo sheet with butter. Arrange over filo in the pan at a 90-degree angle. Repeat with more butter and 6 more filo sheets, turning sheets 90 degrees each time before arranging in the pan. Spoon in kale mixture. Fold overhanging filo over top. Scrunch up remaining filo sheets and place on top. Brush with the remaining butter. 4. Bake for 35-40 mins or until golden. Set aside for 5 mins before sliding onto a serving board. Cut into slices. Serve with garden salad. Watch now Ginger & Maple Glazed Christmas Ham: • Ginger & Maple Glazed Christmas Ham |... The Best Roasted Garlic Hommus: • The Best Roasted Garlic Hommus | Cook... How to Make Crispy-skin Barramundi with a Chilli-lime Dressing: • How to Make Crispy-skin Barramundi wi... Creamy Seafood Prawn Soup with Fennel & Herbs: • Creamy Seafood Prawn Soup with Fennel... For more recipes and inspiration, visit: https://www.coles.com.au/recipes-insp... For homemade creations, tips and recipe advice, visit: / colescookingclub For more trending recipe content and cooking hacks, visit: / colessupermarkets