Elk Spanakopita

This is a savory dish perfect for any occasion. Spanakopita originates from Greece and is traditionally made without meat and uses spinach as the main green. I really love the addition of meat to it this traditional dish. The substitution of kale in place of spinach is really nice because kale is a green I have available in my garden almost year round.


1 pound ground elk sausage

3 eggs

1 tablespoon milk

20 sheets phyllo dough, 1 package in the box

1 cup finely diced onion

1 cup finely diced leeks

2 shallots, diced finely

3 cups loosely packed finely torn kale with stems removed

2 tablespoons chopped fresh flat parsley

4 tablespoons chopped fresh dill

½ cup grated Parmesan

1 cup feta cheese, crumbled

½ cup olive oil

Salt and pepper to taste


Preheat oven 350F.

Grease a 13 ½ by 8 ¾ baking pan and set aside.

In a large skillet on medium heat cook the elk sausage for 10 – 15 minutes. Remove from skillet and set aside.

In the same skillet add 2 tablespoons olive oil, onions, leeks, shallots and kale. Cook on medium heat for 10 – 13 minutes until softened. Add the parsley, dill and salt and pepper cook an addition 2 – 3 minutes until all ingredients are combined.

Transfer mixture to bowl with elk and combine. I used a cup of cooked ground elk but you are more than welcome to use more than 1 cup. Add in 2 beaten eggs, Parmesan and feta cheeses. Mix well until combined.

In the grease pan lay 10 sheets of phyllo dough and cover with elk and vegetable mixture. For the remaining 10 sheets work with 1 sheet of phyllo dough at a time. Lay a sheet on top, using remaining olive oil, brush the single sheet and repeat. Once the last sheet has been place, beat the last egg and milk in a small bowl and brush over the top. Using a knife cut evenly spaced squares. Bake in oven for 30 – 35 minutes. Remove from oven let cool for 5 minutes, serve and enjoy!


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