Cheater’s Skillet Spanakopita
- 20m Prep Time
- 40m Cook Time
- 1h 10mReady In
A quick and easy version of spanakopita with a creamy spinach-feta filling topped with crumpled phyllo for a flaky crust. Ready in under an hour with minimal fuss.
Ingredients
- 2 tbsp unsalted butter
- 1 medium leek white and light-green parts only, halved lengthwise, cleaned, and thinly sliced
- 1 lb baby spinach
- 4 medium cloves garlic minced
- Kosher salt
- freshly ground black pepper
- 2 cup crumbled feta cheese
- 1/2 cup shredded Parmesan cheese
- 2 large eggs lightly beaten
- 1/4 cup fresh dill roughly chopped
- 1/4 cup fresh mint leaves roughly chopped
- 1 tbsp freshly squeezed lemon juice
- 2 tsp fresh lemon zest
- 1/8 tsp freshly grated nutmeg
- red pepper flakes
- 20 frozen phyllo sheets thawed
- Nonstick cooking spray
Nutrition (per serving, estimated)
Estimated based off 14 of 17 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 791 mg
- Iron: 8.3 mg
- Magnesium: 132 mg
- Phosphorus: 608 mg
- Potassium: 1026 mg
- Zinc: 4.34 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 2 tbsp unsalted butter
- 1 lb baby spinach
- Kosher salt
- freshly ground black pepper
- 2 cup crumbled feta cheese
- 1/2 cup shredded Parmesan cheese
- 1 tbsp freshly squeezed lemon juice
- 2 tsp fresh lemon zest
- 1/8 tsp freshly grated nutmeg
- red pepper flakes
- Nonstick cooking spray
Prepare
- 1 medium leek, white and light-green parts only, halved lengthwise, cleaned, and thinly sliced
- Mince 4 medium cloves garlic
- 2 large eggs, lightly beaten
- 1/4 cup fresh dill, roughly chopped
- 1/4 cup fresh mint leaves, roughly chopped
- Thaw 20 frozen phyllo sheets
Let's Cook
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Step 1.
Preheat the oven to 375°F.
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Step 2.
Melt 2 tablespoons unsalted butter in a 10-inch skillet over medium-low heat. Add the sliced leek (white and light-green parts only) and cook until tender, about 5 minutes.
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Step 3.
Add the baby spinach in large handfuls to the skillet and cook until wilted, 10 to 15 minutes. Stir in the minced garlic and season with salt and pepper; cook for 30 seconds.
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Step 4.
Transfer the spinach mixture to a bowl and let cool until safe to handle. Squeeze out as much moisture as possible by hand or by wringing in a clean dish towel. Discard the liquid and return the spinach to the bowl.
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Step 5.
Stir the crumbled feta, shredded Parmesan, beaten eggs, chopped dill, chopped mint, lemon juice, lemon zest, nutmeg, and red pepper flakes into the spinach. Season with salt and pepper to taste. Spread the mixture evenly into the empty skillet.
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Step 6.
Working with one sheet of phyllo at a time, lay it flat on a clean counter and spray it with nonstick cooking spray. Crumple the phyllo into a 2-inch ball and place it on top of the spinach mixture. Repeat with the remaining 19 phyllo sheets.
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Step 7.
Bake until the phyllo is golden brown and crisp, about 25 minutes, rotating the skillet halfway through baking. Let cool for 10 minutes before serving.