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Skillet Spanakopita Recipe

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4.1 from 8 reviews

This Skillet Spanakopita recipe offers a deliciously flaky Greek-inspired spinach pie made easy in a skillet. Layers of buttery phyllo dough encase a savory filling of sautéed onions, ricotta, feta, spinach, eggs, and herbs, baked to golden perfection. Ideal for a comforting appetizer or a light meal, this dish balances creamy and crisp textures with bright, fresh flavors.

Ingredients

Fillings

  • 4 tablespoons unsalted butter, divided use
  • 1 small onion, diced
  • 20 ounces frozen chopped spinach, defrosted and thoroughly squeezed dry
  • 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 Layer

  • 5 sheets frozen phyllo dough, defrosted

Instructions

  1. Preheat and Prepare Ingredients: Preheat your oven to 375°F (190°C). Ensure the spinach is defrosted and thoroughly squeezed dry to remove excess water. Also, have the phyllo sheets defrosted and ready, keeping them covered to prevent drying out.
  2. Sauté Onions: In a 10-inch skillet over medium heat, melt 2 tablespoons of butter. Add the diced onion and sauté until softened, about 5 minutes. Remove from heat and let the onions cool slightly.
  3. Mix Filling: In a large bowl, combine the well-drained spinach, ricotta cheese, eggs, crumbled feta, dried dill, salt, and black pepper. Stir in the sautéed onions along with any flavorful drippings from the skillet, mixing thoroughly to incorporate all ingredients.
  4. Assemble in Skillet: Transfer the spinach and cheese mixture back into the skillet, spreading it evenly across the base.
  5. Layer Phyllo Dough: Melt the remaining 2 tablespoons of butter in a small dish. Place one sheet of phyllo dough over the filling in the skillet, then brush it generously with the melted butter using a pastry brush. Place the next sheet of phyllo at a perpendicular angle to cover the filling completely and brush with more butter. Continue layering the remaining phyllo sheets similarly, crumpling them slightly to create flaky layers, and brush each with butter as you go. Drizzle any remaining butter over the top layer.
  6. Bake: Place the assembled skillet spanakopita in the preheated oven and bake for 35 to 45 minutes, or until the phyllo dough is golden brown and crisp.
  7. Serve: Remove from the oven and serve hot or warm for the best taste and texture.

Notes

  • Make sure to squeeze out as much liquid from the spinach as possible to avoid soggy filling.
  • Keep phyllo dough sheets covered with a damp towel to prevent them from drying and cracking while assembling.
  • Use a pastry brush to apply butter evenly between phyllo layers to achieve maximum flakiness and richness.
  • Cast iron skillet preferred for even heat distribution and rustic presentation.
  • Leftover spanakopita can be stored in the refrigerator and reheated in the oven to maintain crispiness.

Find it online: https://marthatasty.com/skillet-spanakopita-recipe/