Instructions
- Combine kale, scallion, dill, lemon zest, oregano, salt, red pepper flakes, black pepper, garlic powder, and 1 tablespoon of oil in a medium bowl.
- Cover phyllo with a slightly damp kitchen towel. Take 1 phyllo sheet and arrange on a clean work surface. Lightly brush phyllo all over with some of the remaining oil, then top with another sheet of phyllo. Lightly brush the second sheet of phyllo all over with more oil. Slice layered phyllo crosswise into 6 long strips (about 13″-by-3″ each).
- Place 1 packed tablespoon kale mixture on the corner nearest you on one phyllo strip. Fold the corner over the kale mixture to make a triangle, then continue to fold (like folding a flag) until the entire phyllo strip is completely folded over the kale mixture. Transfer the filled phyllo to a sheet tray and cover it with a slightly damp kitchen towel. Repeat with remaining kale filling and phyllo. Brush the outsides of the phyllo with any remaining oil.
- In an air-fryer basket, arrange 4 to 6 hand pies, spacing evenly apart and being careful not to overcrowd. Cook at 370°, flipping halfway through, until golden and crisp, 6 to 8 minutes.
- Repeat with remaining hand pies. Serve warm or at room temperature.
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