• Pre heat oven to 375 F.
• Heat half of oil over medium heat in a medium pot. Add onion and cook until translucent. Add spring onions and cook until wilted. Remove from heat and set aside.
• Heat the other tbsp of olive oil in the pot. Add kale, and cook, in batches, until completely wilted. You may need to add additional oil to the pot between batches. Adding a few tablespoons of water also helps the kale to wilt. Add the kale to the onions and allow to cool.
• Add the eggs, Parmesan, 3 tablespoons of bread crumbs, nutmeg, pepper, feta and pine nuts to the kale and onions. Gently mix.
• To assemble the spanikopitas: Place a sheet of phyllo pastry on a clean, working surface. Paint the pastry lightly with melted butter, and sprinkle with breadcrumbs (around one teaspoon). Place a second phyllo sheet on top of the first and repeat. Repeat this process until you have 4 layers of phyllo, with the top brushed with melted butter and sprinkled with breadcrumbs.
• Cut the phyllo lengthwise in half to get two long rectangles. In the bottom left-hand corner of one of the rectangles, place ⅓ of a cup of the filling. Fold the bottom left-hand corner of the pastry towards the top right, as if you were folding a flag. Continue folding until you have a triangular-shaped pastry.
• Place spanakopitas on a parchment-lined baking sheet. Brush tops with melted butter, and sprinkle with sea salt, if desired (however be aware they are not lacking in salt with all the feta). Bake for 30 to 35 minutes, until they become golden.
• Best served immediately but these also keep well in the fridge for several days and freeze well.

Storage

• These spanakopitas hold up well in the fridge for 4 days and may be frozen for up to 3 months.
• To freeze, wrap in plastic wrap, then place in a large storage container or bag.