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Skillet Spanakopita

6 Servings

1 hour 20 mins 40 minutes active, plus cooling

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Spanakopita, the famous Greek phyllo pastry or pie filled with spinach and feta, might be made as small triangular parcels for special occasions or baked in large trays for serving a crowd. This version, baked in and served from a 12-inch cast-iron skillet, is doable for a weeknight dinner, yet is impressive enough for a holiday brunch. For the filling, we combine baby spinach with baby kale, which has a bolder, greener flavor that pairs well with the salty, briny feta. Phyllo is packaged either as 9-by-14-inch sheets or larger 13-by-18-inch sheets. The former can be used as is; the latter should be halved crosswise (use a chef’s knife to simply cut through the stack). You will need a total of eight phyllo sheets. As you make the filling, keep the phyllo covered with a sheet of plastic wrap then a damp kitchen towel to prevent drying. If the sheets tear as you work with them, not to worry. Scrunching them to create a pretty ruffled effect hides flaws.

6

Servings

Tip

Don’t add the egg-greens mixture to the sautéed leek if the skillet is still hot. We’ve found that about 10 minutes is long enough to cool the pan, but cast iron retains heat exceptionally well, so to be safe and avoid the risk of scrambling the eggs, be sure the skillet is no hotter than warm to the touch before pouring in the egg-greens mixture.

1 hour 20 mins

40 minutes active, plus cooling

Ingredients

  • 3

    tablespoons salted butter, cut into 1-tablespoon pieces, divided, plus 3 tablespoons salted butter, melted

  • 1

    pound container baby spinach

Directions

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