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Transfer the kale leaves to the pot with the water and boil them for 1 minute. Remove from the heat.
Chop the kale leaves finely and mix with the cheese and a pinch of salt to prepare the filling.
Take the sheet of phyllo dough and transfer it to the cutting board. Brush with the melted butter.
Cover with another phyllo dough and repeat the process with melted butter.
Transfer the kale mixture on top of the phyllo dough.
Then, carefully roll the pastry up tightly around the filling.
Now twist the roll into a spiral.
Transfer the phyllo spiral to the baking tray. The place the other roll around it.
Continue with another roll to fill the baking tray. Brush with egg wash and transfer to the oven.
Bake at 180°C/360°F for 35 minutes.
Serve warm, or at room temperature.