Skillet Spinach Pie - Everyday Food with Sarah Carey
Love spanakopita? This classic Greek hors d'ouevre served as my 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! Sarah's Tip of the Day: Have a potato ricer? Use it to press excess liquid from the spinach. Subscribe for more easy and delicious recipes: http://full.sc/P8YgBt --------------------------------------------------------------- PREP: 25 mins TOTAL TIME: 55 mins SERVINGS:4 INGREDIENTS 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 COOK'S NOTE Squeeze Please Have a potato ricer? Use it to press excess liquid from the spinach. DIRECTIONS STEP 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. STEP 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. --------------------------------------------------------------- Get the Full Recipe: http://full.sc/16q7Wv4 More Vegetarian Recipes: http://full.sc/P0o7Mt --------------------------------------------------------------- Want more? Sign up to get my video recipe email, served daily. Get recipe emails: http://www.marthastewart.com/edf Like Everyday Food: / everydayfood Follow Everyday Food: / everydayfood Everyday Food Pinterest: / everydayfood Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question "What's for dinner?" is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier. Skillet Spinach Pie - Everyday Food with Sarah Carey / everydayfoodvideos
