Skillet Spanakopita Recipe

Instructions

1. 1

   If you are making this in a 12-inch cast iron skillet, use the same skillet for the whole process. If you are using a spring for pan, grease a 10-inch springform pan.

2. 2

   In the cast iron pan or a large fry pan (if using a springform later on), heat oil. Add leeks or onion, the big pinch of salt and stir, sauté until translucent, about 5-7 minutes.

3. 3

   Add garlic, sauté for another minute or so. Remove from the heat. Transfer the leek mixture to a heat proof mixing bowl (if using the cast iron pan for the spanakopita, do not clean the pan). Add the defrosted spinach to the leeks, stir together.

4. 4

   Add eggs, egg yolk, feta, parmesan cheese, and lemon zest. Mix well!

5. 5

   Preheat the oven to 350˚F and have your prepared pan (either the dirty skillet or the springform pan) right beside you. Take the phyllo out of the fridge, unwrap and unroll it. Lay it on your work surface and cover it with a towel to prevent drying out.

6. 6

   Working quickly, remove one of the sheets of phyllo from the stack, lay it down on your work surface (recover the stack), lightly brush it with butter (or oil). Transfer to the pan, butter side up and off centre so that one side of the long side of the phyllo sheet comes up and over one side of the pan leaving a 2-inch border. Repeat with 7 more sheets (8 sheets in total), rotating the pan with each sheet so that you will have a 2-inch border all around the pan.

7. 7

   Scrape the spinach mixture into the pan. Fold the phyllo overhang over the spinach making a crust. Press until the phyllo goes just below the rim of the pan and makes a wavy messy crust. Brush the crust with any remaining butter (if you have).

8. 8

   Bake the pie for 50-65 minutes or until the crust is golden brown.

9. 9

   If using a springform, remove the outer ring once the pie has cooled for about 20 minutes. If you have made it in a skillet, serve from the skillet. This can be made 1 day ahead and reheated in a 300˚F oven for 30 min.