Best 2 Skillet Spanakopita Recipes
Are you looking for a delicious and easy-to-make skillet spanakopita recipe? Look no further! This article will provide you with all the information you need to create a tasty skillet spanakopita that your family and friends will love. With its crispy phyllo pastry, flavorful spinach filling, and creamy feta cheese, this dish is sure to become a favorite. Whether you are a beginner or an experienced cook, this article will guide you through the steps of making a perfect skillet spanakopita. From choosing the right ingredients to assembling and cooking the dish, this article will provide you with all the tips and tricks you need to create a delicious meal. So gather your ingredients and get ready to learn how to make the best skillet spanakopita!
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SKILLET SPANAKOPITA
Buttery, bright and herbaceous, this recipe is a faster take on the Greek spinach and feta pie and far less effort than forming individual triangular spanakopita pastries. A combination of stovetop cooking and oven baking ensures that the filling stays moist while the crust gets crisp. First, the spinach is cooked down in a mixture of butter, garlic and leeks until it wilts enough to release any moisture. Then, the filling is prepared, and the spanakopita assembled in the skillet. Give the phyllo a head start on the stovetop, then transfer to the oven so the spinach filling cooks through at the same time the phyllo becomes flaky. The timing may be precise for the cooking, but you can eat it whenever you want: This spanakopita is just as good at room temperature as it is warm.
Provided by Alexa Weibel
Categories brunch, dinner, lunch, casseroles, vegetables, main course
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- In a large (preferably 10-inch) cast-iron skillet, melt 3 tablespoons butter over medium heat. Add the leeks and garlic, season generously with salt and pepper, and cook, stirring occasionally, until tender, about 5 minutes. Add one large handful of spinach at a time, sprinkle lightly with salt and pepper and stir until wilted, until you've added and seasoned all of the spinach and the mixture is thoroughly combined, about 12 minutes. Remove the skillet from the heat and let cool.
- Arrange an oven rack in the middle position, and heat the oven to 400 degrees. In a large bowl, combine the parsley, dill, Parmesan, lemon zest and juice, and nutmeg, and stir to combine. Working with about 1 cup at a time, transfer the spinach mixture to a fine-mesh strainer or sieve set in the sink and press the mixture to remove as much liquid as possible, then add to the parsley mixture. Stir to combine, and season to taste with salt and pepper. (Feta is salty, so season very lightly with salt here.) Stir in the eggs, then gently fold in the feta, doing your best to leave the larger chunks intact.
- Prepare the phyllo crust: Wipe the skillet clean with a paper towel. In a small saucepan over low heat or in a microwave-safe bowl in the microwave, melt the remaining 5 tablespoons butter; set aside. Brush the bottom and sides of the skillet with melted butter. Working quickly with one phyllo sheet at a time, lightly brush the top of one sheet with butter, then lay it in the skillet, buttered-side up, with an overhang on all sides. Gently press it in to eliminate any large air bubbles between the phyllo and the pan. Repeat with the remaining phyllo sheets, rotating each sheet in a different direction as you add it.
- Spoon the spinach-feta mixture into the skillet, spreading in an even layer. Working with one tip of overhanging phyllo dough at a time, starting with the top layer first, lift it over the spinach-feta mixture and toward the center of the pan, loosely crinkling it as you go. Repeat with all of the phyllo sheets, then lightly brush the exposed surface of the phyllo with butter. (You should have a circle of uncovered spinach-feta mixture in the center, surrounded by a ring of crinkled phyllo dough.)
- Cook over medium heat on the stovetop for about 5 minutes to crisp the bottom crust. Transfer to middle rack of the oven, and bake until phyllo is golden and the filling is warmed, 20 to 25 minutes.
- Remove from oven, and let sit 10 minutes to cool and firm up. Sprinkle small sprigs of parsley and dill over the spinach-feta mixture, if desired. Slice into 6 to 8 wedges to serve. The spanakopita can be served warm or at room temperature.
SKILLET SPANAKOPITA RECIPE BY TASTY
Perfect for a vegetarian weeknight dinner, this easy, one-pan spanakopita will hit the spot. Contrary to popular belief, spanakopita does not traditionally use garlic in the filling. It is meant to lean more toward the sweet side and the addition of garlic would make the filling more savory.
Provided by Betsy Carter
Categories Dinner
Time 1h23m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350°F (180°C).
- Melt the butter and olive oil together in an 8-inch skillet over medium heat. Add the onion and scallions and season with ¼ teaspoon salt and the nutmeg. Cook for 6-8 minutes, stirring occasionally, until the onions are softened. Stir in the spinach, season with the remaining teaspoon of salt, and cook for 4-5 minutes, until most of the moisture has evaporated. Stir in the dill, parsley, mint, and sugar and cook for 1-2 minutes more, until the herbs are fragrant. Remove the pan from heat and let the filling cool, about 10 minutes.
- Beat the eggs in a large bowl, then fold in the shredded and crumbled feta. Add the cooled spinach mixture to the eggs and feta and fold to combine.
- Wipe out the skillet and lightly grease with olive oil. Lay a sheet of phyllo dough across the pan, gently tucking flush against the bottom (it will hang over the edges) and lightly brush or spray with olive oil. Lay another sheet of phyllo dough on top of the first sheet in another direction and lightly brush or spray with olive oil. Repeat with 4 more sheets of phyllo, alternating where the overhanging phyllo falls each time. Add the spinach filling to the skillet, smoothing the top, and fold the overhanging phyllo over the filling.
- Tear the remaining 4 sheets of phyllo in half crosswise. Crumble each piece of phyllo on top of the filling, covering the entire surface. Lightly brush or spray the entire top of the pie with olive oil.
- Bake the spanakopita for 38-43 minutes, or until the filling is set and the phyllo is golden brown in most places.
- Let cool for 15-20 minutes before slicing and serving.
- Enjoy!
Nutrition Facts : Calories 193 calories, Carbohydrate 6 grams, Fat 14 grams, Fiber 2 grams, Protein 9 grams, Sugar 2 grams
Tips:
- To make the perfect spanakopita, use fresh spinach. If using frozen spinach, thaw it completely and squeeze out all the excess water.
- Use a large skillet so that the spanakopita can cook evenly.
- Don't overcrowd the skillet. If you do, the spanakopita will not cook evenly.
- Cook the spanakopita over medium heat. If you cook it over high heat, the outside will cook too quickly and the inside will be raw.
- Flip the spanakopita halfway through cooking to ensure that it cooks evenly.
- Let the spanakopita cool slightly before slicing and serving.
Conclusion:
Skillet spanakopita is an easy and delicious dish that is perfect for any occasion. It's a great way to use up leftover spinach and feta cheese, and it's also a good source of protein and fiber. The best part is that it can be made in just one skillet, so there's less cleanup!
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