Kale “Spinach” Pie

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One Hungry Mama
Nutrition per serving    (USDA % daily values)
CAL
423
FAT
82%
CHOL
27%
SOD
52%

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Ingredients for 8 servings

7 tablespoons butter, divided, plus more as desired (see note in post about the 4 tablespoons of butter that I use to brush the phyllo)

3 tablespoons olive oil, divided

1 large onion, finely chopped (about 2 cups)

1 large bunch of kale, cleaned, trimmed and shredded (about 10 loosely packed cups)

1/2 cup chopped fresh dill

1/2 cup chopped scallions (about 6 scallions)

1/4 cup fresh lemon juice

1/4 cup water

Salt, to taste

1 1/2 cup crumbled feta (about 1/2 a pound)

1/2 cup low-fat cottage cheese

1 16-oz package phyllo, defrosted according to package instructions (you’ll only need about 1/2 of the package)

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