MY SKILLET SPANAKOPITA SIMPLIFIES THE GREEK CLASSIC FOR WEEKNIGHTS
If you love the flaky layers of a classic spanakopita but want something a little more weeknight-friendly, this skillet version is your answer. It’s perfect if you’re already in love with our phyllo dough dishes, like our crispy feta pockets, and want something just as satisfying with less fuss. Serve it as a vegetarian main for dinner, a starter for a holiday dinner, or make it for your next potluck to garner oohs and aahs.
The assembly:
What makes this version special is how quick and easy it is to assemble. The classic version takes some skill to build, but this one makes it easy for you to have this ready at the dinner table in no time. The rustic layering of the phyllo and scrunching gives you a beautifully textured top without all the fuss, so if perfection isn’t your strong suit, this recipe is for you!
Getting it just right:
What’s really going to make this go from good to spectacular is focusing on squeezing as much liquid as possible out of the spinach. This keeps the bottom layers from getting soggy and ensures that signature crisp texture. You can swap feta for ricotta if you want something milder and creamier, or add fresh herbs like dill or parsley for a brighter flavor.
Storage and make ahead:
This dish is best enjoyed fresh out of the oven when the phyllo is at peak crispness, but leftovers will still keep well. Store slices in an airtight container in the fridge for up to 3 days, and reheat in the oven to bring back that crunch. Better yet, if you have an air fryer, reheat at 350 for about 5 to 10 minutes. You can also make the filling up to 2 days ahead and store it chilled, then assemble and bake when ready.
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Yields: 2-4 servings
Prep Time: 20 minutes
Total Time: 50 minutes
Ingredients
- 1/4 c.
water
- 20 oz.
frozen spinach
- 8 tbsp.
(1 stick) unsalted butter, divided
- 2
medium yellow onions, thinly sliced
Kosher salt
- 4
garlic cloves, finely chopped
- 8 oz.
feta, crumbled
- 12
(18" x 14") frozen phyllo sheets, thawed, divided
Directions
- Arrange a rack in center of oven; preheat to 375°. In a large microwave-safe bowl, pour water over spinach. Cover bowl with plastic wrap or a plate and microwave on High until thawed according to package directions. Carefully uncover and let cool.
- Meanwhile, in a large ovenproof skillet over medium heat, melt 2 Tbsp. butter. Add onions; season with 1/2 tsp salt. Cook, stirring occasionally, until softened and lightly golden, about 15 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute more. Transfer onion mixture to a large bowl. Wipe out skillet.
- Using a clean kitchen towel or paper towels, squeeze excess moisture out of spinach. Transfer to bowl with onion mixture. Add feta and stir until combined; season with salt, if needed.
- In a small microwave-safe bowl, microwave remaining 6 Tbsp. butter in 15-second increments, stirring between each, until melted, about 45 seconds total.
- Using a pastry brush, spread some melted butter in reserved skillet. Place 1 phyllo sheet in skillet, letting excess hang over the edges. Add 3 more sheets, alternating directions so entire skillet is covered and phyllo overhangs. Do not butter between these layers. After the first 4 layers, brush with butter. Spread spinach mixture over phyllo.
- Top with 4 more phyllo sheets, alternating directions. Fold overhanging bottom sheets over top, then scrunch dough.
- Lay 1 phyllo sheet flat. Using your fingers, pinch the center of sheet, then twist into a rosette. Place rosette on top of spanikopita. Repeat with remaining 3 sheets to create 4 rosettes total. Brush any remaining butter over.
- Bake spanakopita until phyllo is golden brown and crisp, about 30 minutes.
