Wash kale, discard thick stems, and chop into thin strips. If necessary, remove sausage from casings and crumble it. Heat the butter in a large saute pan. Add the sausage and cook, stirring, until it is crumbly and brown, 3-5 min. Transfer the sausage to a bowl using a slotted spoon to keep the grease in the pan. Saute the onions in the grease until they are soft. Add the kale (you may have to add it in batches) then cover and cook gently until the kale is wilted, 3-5 min. Remove the cover and heat, stirring, until the moisture has evaporated, about 5 min. Add the sausage to the kale with the allspice. Season to taste with salt and plenty of black pepper. Remove from the heat and let cool completely. Lightly beat the eggs and stir them into the filling. Heat the oven to 350. Melt the butter and brush a tart pan with butter. Lay a folded damp dish towel on the work surface. Unroll the phyllo dough sheets onto the towel. Using the tart pan as a guide, cut the pastry sheets to leave a 3 inch border around the pan where possible. Keep the trimmings for garnish. Cover the sheets with a second damp towel. Do not let the phyllo dough dry out or it will be hard to work with. Put a phyllo sheet on top of a third damp towel and brush with butter. Transfer the buttered sheet to the tart pan, pressing it into the side. Repeat for each phyllo sheet until you have used half the sheets, arranging each layer perpendicular to the one before. Spoon in the filling and spread evenly over the bottom. Cover the pie with the rest of the phyllo dough, sheet by sheet, buttering each one and laying them on perpendicular to each other as you did for the bottom layers. Pinch the sides together and cover with rough rosettes using the trimmings of the phyllo dough. Sprinkle with remaining butter and bake 45-50 min. If the pie browns too quickly, cover with foil. Let the pie cool slightly before cutting. Serve hot or at room temperature.