Cheater’s Skillet Spanakopita
20m prep 40m cook 1h 10m ready
A quick and easy version of spanakopita with a creamy spinach-feta filling topped with crumpled phyllo for a flaky crust. Ready in under an hour with minimal fuss.
Ingredients
- 29.6 ml unsalted butter
- 1 medium leek white and light-green parts only, halved lengthwise, cleaned, and thinly sliced
- 454 g baby spinach
- 4 medium cloves garlic minced
- Kosher salt
- freshly ground black pepper
- 473 ml crumbled feta cheese
- 118 ml shredded Parmesan cheese
- 2 large eggs lightly beaten
- 59.1 ml fresh dill roughly chopped
- 59.1 ml fresh mint leaves roughly chopped
- 14.8 ml freshly squeezed lemon juice
- 9.86 ml fresh lemon zest
- 0.62 ml freshly grated nutmeg
- red pepper flakes
- 20 frozen phyllo sheets thawed
- Nonstick cooking spray
Nutrition (per serving, estimated)
Estimated based off 14 of 17 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 791 mg
- Iron: 8.3 mg
- Magnesium: 132 mg
- Phosphorus: 608 mg
- Potassium: 1026 mg
- Zinc: 4.34 mg
Let's Cook
-
Step 1.
Preheat the oven to 375°F.
-
Step 2.
Melt 2 tablespoons unsalted butter in a 10-inch skillet over medium-low heat. Add the sliced leek (white and light-green parts only) and cook until tender, about 5 minutes.
-
Step 3.
Add the baby spinach in large handfuls to the skillet and cook until wilted, 10 to 15 minutes. Stir in the minced garlic and season with salt and pepper; cook for 30 seconds.
-
Step 4.
Transfer the spinach mixture to a bowl and let cool until safe to handle. Squeeze out as much moisture as possible by hand or by wringing in a clean dish towel. Discard the liquid and return the spinach to the bowl.
-
Step 5.
Stir the crumbled feta, shredded Parmesan, beaten eggs, chopped dill, chopped mint, lemon juice, lemon zest, nutmeg, and red pepper flakes into the spinach. Season with salt and pepper to taste. Spread the mixture evenly into the empty skillet.
-
Step 6.
Working with one sheet of phyllo at a time, lay it flat on a clean counter and spray it with nonstick cooking spray. Crumple the phyllo into a 2-inch ball and place it on top of the spinach mixture. Repeat with the remaining 19 phyllo sheets.
-
Step 7.
Bake until the phyllo is golden brown and crisp, about 25 minutes, rotating the skillet halfway through baking. Let cool for 10 minutes before serving.
Ratings & reviews
Have you made this? Take a moment and let us know what you think. Sign in to leave a rating.