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Spanakopita.cook

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+---
+title: Skillet Spanakopita (Greek Spinach Feta Pie)
+servings: 8
+category: Greek
+source: From a Chef's Kitchen
+---
+
+Preheat the oven to 375 degrees.
+Melt @butter{6%tbsp} in a small bowl and set aside.
+Heat @olive oil{2%tbsp} and the remaining butter in a 10-inch cast-iron skillet over medium-high heat.
+Add @yellow onion{1%medium}(finely chopped), cook for 5-7 minutes or until softened and starting to turn golden.
+Add @garlic cloves{4}(minced) and @spinach{3%boxes}(thawed and squeezed dry). Cook 1-2 minutes or until garlic is fragrant.
+Transfer to a bowl and let cool for 10 minutes. Add @eggs{3}, @dill{2%tbsp}, @salt{1%tsp}, @crushed red pepper flakes{1%tsp}, and @feta cheese{1.5%cups}.
+Wipe out the skillet and generously brush the skillet with @olive oil{2%tbsp}.
+Place a sheet of phyllo dough on a work surface. Lightly brush a sheet of phyllo dough with the melted butter and place it horizontally in the skillet. Gently work the phyllo into the bottom and up the sides of the pan.
+Brush the second piece of phyllo with melted butter and place it perpendicular to the first.
+Repeat with the remaining pieces of phyllo, placing the third at a 45-degree angle, the fourth at a 45-degree angle the opposite direction until all 8 sheets have been used.
+Sprinkle the Parmesan cheese over the bottom of the crust. Spoon the spinach filling over the cheese.
+Fold the overhanging edges of phyllo over the filling and toward the center of the pan.
+Brush the top edges with any remaining butter or olive oil.
+Bake for 40-45 minutes until the center is firm and the crust is golden brown.
+Serve warm with lemon wedges if desired.