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Skillet Spinach Pie

Opa! This spanakopita-inspired dish is a great vegetarian main or a hearty side for meat or chicken.

  • Prep:
  • Total Time:
  • Servings: 4
Skillet Spinach Pie

Photography: Andrew Purcell

Source: Everyday Food, October 2013

Ingredients

  • 1/2 stick unsalted butter
  • 1 small yellow onion, chopped
  • 20 ounces frozen chopped spinach, thawed and squeezed dry
  • 1 cup whole-milk ricotta
  • 3 large eggs
  • 1/4 cup crumbled feta
  • 2 tablespoons chopped fresh dill
  • Coarse salt and pepper
  • 4 sheets frozen phyllo dough, thawed

Directions

  1. Preheat oven to 375 degrees. In a 10-inch nonstick, oven-safe skillet, melt butter over medium. Transfer 2 tablespoons to a small bowl. Add onion to skillet and cook, stirring, until softened, 5 minutes. Remove from heat and let cool slightly. Stir in spinach, ricotta, eggs, feta, dill, 1 teaspoon salt, and 1/4 teaspoon pepper.

  2. Lay 1 sheet phyllo on a work surface and lightly brush with reserved melted butter. Lay over spinach mixture, folding edges under to fit inside skillet. (Keep extra phyllo covered while you work.) One at a time, brush remaining 3 sheets and add to skillet, rotating and scrunching each sheet slightly so edges are offset and top is ruffled. Bake until golden brown and heated through, about 30 minutes.

Cook's Note

Squeeze Please
Have a potato ricer? Use it to press excess liquid from the spinach.

Reviews (6)

  • Selini 10 Sep, 2014

    You never put EGGS into Spanakopita, or any other kind of Greek pita …. eeeewwww….
    Of course you can do what you like... but the traditional method is "fresh" spinach and NEVER any eggs… scallions, etc.

  • Greg 10 Sep, 2014

    Incredible, love it !

    Ps are you married /

  • Dianne Coco 7 4 Apr, 2014

    It was easy to make and it is baking now in the oven. Looking forward to our dinner tonight.

  • Debmartha 25 Sep, 2013

    In my oven now...testing the recipe tonight. Would like to serve at a wedding shower. It just looks so special !

  • rubyt 19 Sep, 2013

    This looks so yummy and easy. Thanks Sarah...
    I think you are so cute, funny, and love your presentations.

  • Miss Genny 19 Sep, 2013

    Perfect for a Friday supper! It looks lovely.

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