Latest revision as of 02:19, 16 November 2013

Serves: 4

Active Time: 25 minutes

Total Time: 55 minutes

From: http://www.marthastewart.com/1016126/skillet-spinach-pie?search_key=skillet%20spinach%20pie

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

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.