Skillet Spanakopita
Ingredients
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- 8 sheets of phyllo dough, defrosted
- 5 tablespoons butter, melted
- 3 tablespoons extra virgin olive oil
- 1 large shallot, minced
- 2 garlic cloves, minced
- 1 lb spinach (or beet greens, swiss chard, collard greens, kale, or cabbage)
- 1 small parsley bunch, stems removed, finely chopped
- 10–12 fresh mint leaves, finely chopped
- 1/2 parmesan, freshly grated
- 10.5 feta, block form in a brine
- 3 large eggs, beaten
- 1 teaspoon fresh ground pepper
- 1/2 teaspoon salt
- 2 teaspoons dried oregano
- 1 lemon, zest, and juice
- 1 tablespoon honey
Instructions
- To prepare the filling, place a large non-stick skillet over medium heat and add the olive oil. After the oil has warmed for about 30 seconds add the shallot and cook until golden, about 3-4 minutes. Right before the shallots are done cooking add in the minced garlic and pull the pan off the heat.
- Transfer the oil, shallot, and garlic into a large bowl then place the skillet back on the stove this time over medium-low heat. Drop in the spinach in batches to wilt and place in a separate bowl to cool.
- Once the spinach has cooled enough to handle, gather it in your hand on the side of the bowl and tilt up while squeezing as much water as possible out. May take several dumps of water and repeated squeezes.
- In the other bowl with the oil shallot and garlic add the rest of the ingredients – parsley, mint, parmesan, crumble the feta, eggs, salt and pepper, oregano, lemon, and honey – and stir until everything is evenly dispersed within the filling.
- Preheat the oven to 350 F and grease the bottom and sides of the skillet with melted butter.
- Place one phyllo sheet at a time, in the skillet, and lightly brush the top of the sheet all over with the butter except for the overhang. Repeat with the remaining phyllo sheets, rotating each sheet slightly off-center from the previous creating a full circle with all 8 layers.
- Gently spoon the feta spinach mixture into the prepared phyllo skillet and create an even layer. Then take a layer at a time of the excess phyllo overhang and crinkle it up around the edge of the filling brushing with a little butter and repeat until all the overhand is gathered on top.
- Sprinkle with a bit more parmesan on top and place in the oven to bake for 25-30 minutes until golden brown.
- Once removed from the oven let it sit for about 10 minutes before cutting into, best served warm! To reheat just take a slice and broil on each side with the top and crust facing out on the sides. Enjoy!
