Skillet Spanakopita Crostata is basically the lazier version of this traditional Greek spinach pie. Layers of phyllo dough are offset inside a cast iron skillet and filled with sautéed fresh spinach, onions, herbs, and of course feta cheese. It starts on the stovetop and finishes in the oven.
I am trying to get my act together and start whipping out some new Thanksgiving recipes.
If you are looking for Thanksgiving side dishes, check out this ultimate list.
This year I am starting with this mash up of a Greek classic.
Now, normally, my ultimate lazy version of spinach pie is the recipe from my Grandma.
That recipe involves zero phyllo dough.
I love a classic Spanakopita recipe. My mother in law is the one that has the patience to do all the layers and the buttery phyllo dough.
I always let some of the layers accidentally dry out or crack.
This recipe uses only 8 sheets of phyllo dough and fresh spinach.
The center of the skillet spanakopita crostata is left open to get a little crunch on top.
Don’t worry though it does not dry out.
Save time of you want by using frozen and thawed spinach.
Either way, be sure to squeeze all the liquid out of it before adding the eggs and feta cheese.
The edges of phyllo dough are folded over like in a crostata.
They get nice and flaky like a pie crust as opposed to dense and doughy in the usual version.
Another added bonus about this recipe is that it dirties two dishes; a mixing bowl and a skillet.
When this baby comes hot out of the oven, top with more fresh herbs, and then serve.
Leftovers are also a really delicious breakfast the next day.
Feta is a very salty cheese so I recommend lightly salting throughout and tasting as you go. Less is more. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Feta is a very salty cheese so I recommend lightly salting throughout and tasting as you go. Less is more.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.