Skillet spanakopita is a slightly smaller and quicker variation of this classic Greek dish. It’s full of flavour and makes a great weeknight dinner too.
Spanakopita is a Greek spinach pie. It combines spinach, herbs and eggs (plus cheese if using) that are all encased in layers of filo pastry and baked until golden.
Tip the thawed frozen spinach into a tea towel and squeeze out all the liquid over the sink or a bowl. Discard the liquid.
Whisk eggs in a large bowl then add in parsley, dill, nutmeg & parmesan. Follow with spinach mix and toss to combine.
Crumble in the feta and toss through to combine. Next brush a 10" skillet with plenty of olive oil.
Lay one sheet of filo in the skillet left to right. Brush with oil. Lay the next top to bottom, brush with oil. Repeat 6 more times to give you 8 layers.
Pour the filling over the base, and flatten out with the back of a spoon. Ensure it's pushed right to the edges of the skillet.
Grab the overhanging filo pastry and make your way around the skillet rolling it up as you go to form an edge.
Take the remaining sheets of filo and scrunch them up then lay on top. Brush with oil and bake for 30mins until golden.