1 bag baby spinach
1 bag chopped kale
1 egg
8 oz. ricotta cheese
4 oz. feta cheese
fresh ground black pepper
dill, lemon zest
1 package of puff pastry crust
Boil 6 quarts of water in a 12 qt. pan. Boil the spinach and kale for 3 minutes until wilted. Drain, cool, and squeeze dry. In a mixing bowl, combine all ingredients to make a smooth green paste. Use filling inside puff pastry crust, pinch shut. Bake at 400* for 15 minutes.
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