Authentic Skillet Spanakopita Recipe
Enjoy making this enticing Skillet Spanakopita recipe. Versatile & appealing with beet greens & carrot tops. Click to explore more!
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Ingredients
- Extra-virgin olive oil or nonstick olive oil spray, as needed
- 1 liter (5 cups) chopped sweet onions
- 237 ml (1 cup) thinly sliced scallions, white and green parts separated by color
- 5 cloves garlic, minced
- 680 to 907 grams (1 1/2 to 2 pounds) fresh baby spinach, beet greens, and carrot tops*, chopped, or 3 boxes frozen chopped spinach, defrosted and squeezed dry
- 237 ml (1 cup) chopped flat-leaf parsley
- 237 ml (1 cup) chopped fresh dill
- 2 1/2 ml (1/2 teaspoon) ground nutmeg
- Kosher salt
- freshly ground black pepper
- 227 grams (8 ounces) good feta cheese, crumbled
- 3 large eggs, lightly beaten
- 296 ml (1 1/4 cup) ricotta cheese
- 177 ml (3/4 cup) chopped Castelvetrano olives
- 59 ml (1/4 cup) unsalted butter, melted
- 454 grams (1 pound) phyllo pastry sheets, defrosted**
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