Quick Skillet Spanakopita

Ingredients

• 16 oz fresh baby spinach
• 8 sheets phyllo dough sheets
• 1.5 cups feta cheese, crumbled
• 3 tablespoons olive oil
• 0.25 cup unsalted butter, melted
• 1 medium yellow onion, finely diced
• 3 cloves garlic cloves, minced
• 0.25 cup fresh dill, chopped
• 2 large eggs, lightly beaten
• 1 teaspoon lemon juice
• 0.5 teaspoon salt and black pepper

Instructions

1. 1

   Preheat your oven to 375°F (190°C) and ensure your phyllo dough is thawed according to package instructions.

2. 2

   Heat olive oil in a large oven-safe skillet over medium heat and sauté the diced onion until translucent, about 5 minutes.

3. 3

   Add the minced garlic and fresh spinach to the skillet, cooking until the spinach is fully wilted and the liquid has mostly evaporated.

4. 4

   Remove the skillet from heat; stir in the fresh dill, lemon juice, salt, pepper, and crumbled feta cheese.

5. 5

   Once the mixture has cooled slightly, stir in the beaten eggs until the filling is well combined and evenly distributed in the pan.

6. 6

   Brush each sheet of phyllo dough with melted butter and roughly scrunch or tear them into large pieces.

7. 7

   Layer the scrunched phyllo pieces over the top of the spinach mixture until the entire surface is covered with a textured crust.

8. 8

   Place the skillet in the oven and bake for 15-20 minutes, or until the phyllo topping is golden brown and crispy.