06/14/2026
🌱SPANAKOPITA SKILLET🌱
A twist on a classic Greek phyllo pastry, traditionally served in squares. This version rolls the phyllo on top to crisp up in the oven.
I n g r e d i e n t s🌿
1 tbsp unsalted butter
20oz frozen chopped spinach, squeezed dry
1/4 tsp salt
3 garlic cloves, minced
1/8 tsp ground nutmeg
1/8 tsp cayenne pepper
8oz feta cheese
6oz ricotta cheese
2 eggs, beaten
1/4 cup minced fresh mint
2 tbsp minced fresh dill
20 phyllo sheets, thawed
D i r e c t i o n s🔥
1. Heat oven to 375F. Melt butter in a 10 inch skillet. Add spinach, salt, and cook until mixture is dry, about four minutes. Stir in garlic, nutmeg, cayenne and cook about 30 seconds. Transfer to a large bowl and let cool.
2. Stir feta, ricotta, eggs, mint, and dill into the cool spinach mixture. Spread evenly into the empty skillet.
3. Play one sheet of phyllo on a clean counter. Spray with oil spray. Crumble the oil follow into a 2 inch ball and place on top of the spinach mixture in the skillet. Repeat until the entire spinach layer is covered with phyllo.
4. Transfer the skillet to the oven and bake until the phyllo is golden brown and crisp, about 35 to 40 minutes. Then let the spanakopita cool for 10 minutes before serving.
Serves 4
