Name: Skillet Spanakopita
Total time: 1 h 10 min
Cuisine: GreekEurope
Ingredients: 1 tablespoon unsalted butter; 20 ounces frozen chopped spinach , thawed and squeezed dry; ¼ teaspoon salt; ¼ teaspoon pepper; 3 garlic cloves , minced; ⅛ teaspoon ground nutmeg; ⅛ teaspoon cayenne pepper; 8 ounces feta cheese , crumbled (2 cups); 6 ounces (¾ cup) whole-milk ricotta cheese; 4 scallions , sliced thin; 2 large eggs , lightly beaten; ¼ cup minced fresh mint; 2 tablespoons minced fresh dill; 20 (14 by 9-inch) phyllo sheets, thawed; Olive oil spray

Why This Recipe Works

This meal had a lot of one-pan promise, but simplifying the crust was a challenge. The traditional method of buttering or oiling and stacking sheets of phyllo dough creates flaky layers, but this seemed too labor-intensive. Instead, we sprayed sheets of phyllo with olive oil spray, crumpled each into a ball, and placed them on the filling. This created plenty of surface area without tedious layering, plus it didn't matter if a sheet tore. As for the filling, we used our skillet to drive off any remaining moisture from the thawed spinach so our crust wouldn't steam in the oven. A mix of feta and ricotta cheeses added briny flavor and rich, creamy texture, while scallions, mint, and dill delivered an herbal backbone.

Before You Begin

Phyllo dough is also available in larger 18 by 14-inch sheets; if using, cut them in half to make 14 by 9-inch sheets. Don't thaw the phyllo in the microwave; let it sit in the refrigerator overnight or on the counter for 4 to 5 hours. You will need a 10-inch ovensafe nonstick skillet for this recipe.

Instructions

Adjust oven rack to lower-middle position and heat oven to 375 degrees. Melt butter in 10-inch nonstick skillet over medium heat. Add spinach, salt, and pepper and cook until mixture is dry, about 4 minutes. Stir in garlic, nutmeg, and cayenne and cook until fragrant, about 30 seconds. Transfer mixture to large bowl and let cool slightly, about 5 minutes.

Stir feta, ricotta, scallions, eggs, mint, and dill into cooled spinach mixture until well combined. Spread mixture evenly into now-empty skillet.

Working with 1 sheet phyllo at a time, lay flat on clean counter and spray liberally with oil spray. Crumple oiled phyllo into 2-inch ball and place on top of spinach mixture in skillet.

Transfer skillet to oven and bake until phyllo is golden brown and crisp, about 25 minutes, rotating skillet halfway through baking. Remove skillet from oven (skillet handle will be hot). Let cool for 10 minutes before serving.