Skillet Spinach Pie

(168)
Prep Time:
25 mins
Total Time:
55 mins
Servings:
4

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

Ingredients

  • ½ 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

  • ¼ 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.

    skillet-spinach-pie-283-med110298.jpg
    Andrew Purcell

Cook's Notes

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

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