Description
This Skillet Spanakopita is a delicious Greek-inspired savory pie made with layers of buttery phyllo dough filled with a flavorful mixture of spinach, ricotta, feta, eggs, and herbs. Cooked in a skillet and baked until golden and crispy, it’s perfect for a comforting vegetarian meal or appetizer.
Ingredients
Spinach Filling
- 4 tablespoons unsalted butter, divided use
- 1 small onion, diced
- 20 ounces frozen chopped spinach, defrosted
- 1 cup ricotta cheese
- 3 large eggs
- Heaping 1/4 cup crumbled feta cheese
- 2 teaspoons dried dill
- 1 teaspoon salt
- 1/4 teaspoon black pepper
Phyllo Layers
- 5 sheets frozen phyllo dough, defrosted
Instructions
- Preheat and Prepare Ingredients: Preheat your oven to 375°F (190°C). Make sure the frozen spinach is fully defrosted and squeezed dry, and the phyllo dough is thawed but kept covered to prevent drying out while you prepare the other components.
- Sauté Onion: In a 10-inch skillet, melt 2 tablespoons of the butter over medium heat. Add the diced onion and sauté until softened and translucent, about 5 minutes. Remove from heat and let cool slightly.
- Dry Spinach and Mix Filling: Very thoroughly squeeze out all water from the defrosted spinach using a potato ricer or by pressing handfuls between your fists. In a large bowl, combine the well-drained spinach with ricotta cheese, eggs, crumbled feta, dried dill, salt, and black pepper. Stir in the sautéed onions along with any drippings from the skillet to incorporate all flavors.
- Assemble in Skillet: Return the spinach and cheese mixture to the skillet, spreading it evenly across the cooking surface.
- Layer Phyllo Dough: Melt the remaining 2 tablespoons of butter and keep it handy with a small pastry brush. Lay one sheet of phyllo dough over the filling in the skillet, then brush it generously with melted butter. Layer a second sheet of phyllo in the opposite direction to cover the filling completely, and brush with more butter. Repeat layering with all 5 sheets of phyllo dough. Crumple the top layers a bit to create flaky, crispy layers. Drizzle any remaining butter over the top.
- Bake: Place the skillet in the preheated oven and bake for 35 to 45 minutes until the phyllo dough is golden brown and crispy on top. Remove from the oven and allow to cool slightly before serving warm or hot.
Notes
- Be sure to squeeze out as much water as possible from the spinach to avoid soggy filling.
- Keep phyllo dough covered with a damp towel or plastic wrap to prevent it from drying out while assembling.
- You can use a 10-inch oven-safe skillet for both cooking and baking to simplify the process.
- Serve warm for the best texture and flavor, but leftovers refrigerate well and can be reheated.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Greek
