Skillet Spanikopita Recipe

Skillet Spanakopita

4 tablespoons unsalted butter, divide in two
1 small onion, diced
20 ounces frozen chopped spinach, defrosted
1 cup ricotta cheese
3 large eggs
heaping ¼ cup crumbled feta cheese
2 teaspoons dried dill
1 teaspoon salt
¼ teaspoon black pepper
5 sheets frozen phyllo dough, defrosted



Preheat the oven to 375. In a skillet  melt 2 tablespoons of the butter over medium heat. Saute onions until softened, about 5 minutes. Remove from heat and let cool slightly.

Squeeze the water from the defrosted spinach. Do this very well–I used a potato ricer, or you could squeeze a handful at a time between your fists. Water is not your friend in this recipe.

In a large bowl, stir together the squeezed-dry spinach, ricotta, eggs, feta, dill, salt and pepper. Stir in the diced onion and the drippings from the skillet. Then scrape all of the mixture back into the skillet.

Melt the remaining 2 tablespoons of butter in a small dish and have ready with a small pastry brush. Layer one sheet of phyllo dough on top of the spinach in the skillet (keep the rest of the phyllo dough covered to prevent drying out while you work). Brush the layer with butter.

Next, layer another sheet of phyllo in the opposite direction to fully cover the spinach. Again, brush with butter.

Finally, crumble the last 3 sheets of phyllo over the top of the dish. The more crumpled the top, the more flaky layers there will be. Drizzle the remaining butter on top. (In case you’re tempted, don’t skimp on the butter: phyllo without butter tastes like raw flour).

Bake in the oven 35-45 minutes, until the dough is golden brown and crispy. Serve hot or warm.