Love spanakopita? This classic Greek hors d'ouevre served as our inspiration for today's recipe. It's a rich and cheesy spinach pie that's made entirely in one skillet -- with absolutely no complicated phyllo folding instructions! Simply combine cooked onions with frozen spinach, ricotta, feta, eggs, and some chopped dill, before adding to your skillet and layering with buttered phyllo. Bake until the top is golden and the inside is just set (the wafting aroma of spinach and cheese will also let you know it's nearly done). This side dish is dinner-party-ready, so try it out the next time you're hosting guests!
Skillet Spinach Pie
1/2 stick unsalted butter
1 small yellow onion, chopped
20 ounces frozen chopped spinach, thawed and squeezed dry
1 cup whole-milk ricotta
3 large eggs
1/4 cup crumbled feta
2 tablespoons chopped fresh dill
Coarse salt and pepper
4 sheets frozen phyllo dough, thawed
1. Preheat oven to 375 degrees. In a 10-inch nonstick, oven-safe skillet, melt butter over medium. Transfer 2 tablespoons to a small bowl. Add onion to skillet and cook, stirring, until softened, 5 minutes. Remove from heat and let cool slightly. Stir in spinach, ricotta, eggs, feta, dill, 1 teaspoon salt, and 1/4 teaspoon pepper.
2. Lay 1 sheet phyllo on a work surface and lightly brush with reserved melted butter. Lay over spinach mixture, folding edges under to fit inside skillet. (Keep extra phyllo covered while you work.) One at a time, brush remaining 3 sheets and add to skillet, rotating and scrunching each sheet slightly so edges are offset and top is ruffled. Bake until golden brown and heated through, about 30 minutes.
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