Back to Skillet Spinach Pie All Reviews for Skillet Spinach Pie - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Read the full recipe after the video. Recipe Summary prep: 25 mins total: 55 mins Servings: 4 skillet-spinach-pie-283-med110298.jpg

Ingredients Ingredient Checklist 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 Notes Squeeze Please Have a potato ricer? Use it to press excess liquid from the spinach.

Gallery Read the full recipe after the video.

Recipe Summary prep: 25 mins total: 55 mins Servings: 4 skillet-spinach-pie-283-med110298.jpg

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary prep: 25 mins total: 55 mins Servings: 4

Recipe Summary

prep: 25 mins total: 55 mins

Servings: 4

prep: 25 mins

total: 55 mins

prep:

25 mins

total:

55 mins

Servings: 4

4

skillet-spinach-pie-283-med110298.jpg

skillet-spinach-pie-283-med110298.jpg

Ingredients

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

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.

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.

Cook’s Notes Squeeze Please Have a potato ricer? Use it to press excess liquid from the spinach.

Cook’s Notes

Squeeze Please Have a potato ricer? Use it to press excess liquid from the spinach.

Reviews (7)

 Add Rating & Review     168 Ratings   5 star values:        26    4 star values:        21    3 star values:        64    2 star values:        52    1 star values:        5

Reviews (7)

Add Rating & Review     168 Ratings   5 star values:        26    4 star values:        21    3 star values:        64    2 star values:        52    1 star values:        5

Add Rating & Review

168 Ratings 5 star values: 26 4 star values: 21 3 star values: 64 2 star values: 52 1 star values: 5

168 Ratings 5 star values: 26 4 star values: 21 3 star values: 64 2 star values: 52 1 star values: 5

168 Ratings 5 star values: 26 4 star values: 21 3 star values: 64 2 star values: 52 1 star values: 5

  • 5 star values: 26 4 star values: 21 3 star values: 64 2 star values: 52 1 star values: 5

    Martha Stewart Member     Rating: Unrated       02/22/2015   I just tried this recipe tonight and loved it! I am not a fan of dill, so I left it out. Easy and delicious.  

Martha Stewart Member     Rating: Unrated       09/10/2014   You never put EGGS into Spanakopita, or any other kind of Greek pita …. eeeewwww…. Of course you can do what you like... but the traditional method is "fresh" spinach and NEVER any eggs… scallions, etc.  

Martha Stewart Member     Rating: Unrated       09/10/2014   Incredible, love it ! Ps are you married /  

Martha Stewart Member     Rating: Unrated       04/04/2014   It was easy to make and it is baking now in the oven. Looking forward to our dinner tonight.  

Martha Stewart Member     Rating: 5 stars       09/25/2013   In my oven now...testing the recipe tonight. Would like to serve at a wedding shower. It just looks so special !  

Martha Stewart Member     Rating: Unrated       09/19/2013   This looks so yummy and easy. Thanks Sarah... I think you are so cute, funny, and love your presentations.  

Martha Stewart Member     Rating: Unrated       09/19/2013   Perfect for a Friday supper! It looks lovely.

    Martha Stewart Member

    Rating: Unrated 02/22/2015

I just tried this recipe tonight and loved it! I am not a fan of dill, so I left it out. Easy and delicious.

Rating: Unrated

Rating: Unrated 09/10/2014

You never put EGGS into Spanakopita, or any other kind of Greek pita …. eeeewwww…. Of course you can do what you like… but the traditional method is “fresh” spinach and NEVER any eggs… scallions, etc.

Incredible, love it ! Ps are you married /

Rating: Unrated 04/04/2014

It was easy to make and it is baking now in the oven. Looking forward to our dinner tonight.

Rating: 5 stars 09/25/2013

In my oven now…testing the recipe tonight. Would like to serve at a wedding shower. It just looks so special !

Rating: 5 stars

Rating: Unrated 09/19/2013

This looks so yummy and easy. Thanks Sarah… I think you are so cute, funny, and love your presentations.

Perfect for a Friday supper! It looks lovely.

All Reviews for Skillet Spinach Pie

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Skillet Spinach Pie

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest