(makes 8)

Thoroughly wash the kale. Remove the stems and roughly chop. Heat a large saucepan to medium low and add olive oil. Sweat onion in olive oil until very soft, about 8 minutes. Add oregano and sweat for another 2 minutes. Add kale, a big pinch of salt and the sugar and turn heat up to medium. You may need to add kale in batches as it cooks down. Cook kale, stirring regularly until it is nice and soft. About 15-20 minutes. Turn off heat, and gently pour off any excess liquid. Let the mixture cool in the pot to further dry it out.

When it is cooled to room temperature crumble in the feta and taste for salt and pepper. Melt the butter and prepare yourself a station to assemble the spanakopitas. If you want to bake them right away you should also turn on your oven to 375F. Prepare each spanakopita the same way. Brush butter onto a sheet of phyllo and then layer another sheet on top, brush again with butter. Now place about 1/2 cup of the mixture in the bottom left corner of your buttered sheet. Fold in triangles until completely wrapped up, seal the edges with melted butter. Place on a buttered cookie sheet and brush with butter. Continue until all triangles are prepped. You can now refrigerate these as is for a few hours. If you want to freeze, just don't brush with butter first.



Bake for 15-20 minutes or until nice and brown. Allow to cool on a rack for 5 minutes and then eat, they are best when still nice and warm!