How to make
Clean the kale leaves from the thicker and tougher veins.
Scald them for 5-6 minutes in boiling water with a spoonful of vinegar and a pinch of salt. Remove them and when they cool, chop them.
For the other part of the filling for our pie, activate the soda in the yogurt.
Beat the eggs with a pinch of salt (if the white cheese is very salty, do not add salt).
To them, pour the activated yogurt, two or three spoons of oil and the crumbled white cheese.
Stir well.
Grease your rectangular baking pan with a little melted butter and lay a filo pastry sheet. Spread with butter, put a second one on top of it and distribute from the two fillings - with egg and white cheese and with kale.
Proceed in this way, until you run out of products.
Depending on how you like the filo pastry pie with greens - with a richer filling or with a more crispy crust, you can add more filo pastry sheets or more filling.
When you have finished making the entire white cheese filo pastry pie, cut it into squares to make it easier to bake. On top of each square, place a piece of additional butter, if desired.
Bake at 340°F (170°C) in a preheated oven for about 40 minutes or until it acquires a nice golden brown color.
Eat the delicious white cheese and kale pie warm or cold, it's always delicious!
