fb pixel

Log In


Reset Password

Skillet pie combines quiche, spanakopita

It’s flexible enough for any filling, delicious at room temperature and a cinch to make ahead. For all these reasons and more quiche is my go-to brunch dish, regardless of occasion.

Over the years, I experimented with phyllo dough for quiche’s crust and loved the results. I’ve explained the process in a podcast and posted several blogs over the years with my favorite recipes.

Recalling Greek spanakopita, spinach is a natural with phyllo. This recipe from Tribune News Service mashes up that classic dish with quiche and streamlines the laborious process of layering phyllo and filling. Pop it in the oven an hour or so before your Easter brunch for a low-stress but sophisticated main course.

Tribune News Service photo

Skillet Spinach Pie

30 ounces frozen spinach, thawed

5 tablespoons unsalted butter

1 small yellow onion, peeled and minced

2 cups whole-milk ricotta cheese

4 large eggs, lightly beaten

1/3 cup crumbled feta cheese

3 tablespoons chopped fresh dill

Juice of 1 lemon

1 teaspoon kosher salt

Freshly ground black pepper

6 sheets frozen phyllo dough, thawed

Preheat oven to 375 F.

Place the spinach in center of a clean kitchen towel, fold up edges and squeeze out as much moisture as you can. (A perfect job for kids!)

In a 10-inch cast-iron skillet, melt the butter over medium heat. Transfer 2 tablespoons butter to a small bowl. Add the minced onion to skillet and cook until softened, for about 5 minutes. Turn off heat and let pan cool slightly, then stir in drained spinach, the ricotta, eggs, feta, dill, lemon juice, salt and a few grinds of pepper.

Lay first sheet of the phyllo dough over spinach-ricotta mixture in skillet and brush top with some reserved melted butter. One at a time, layer remaining 5 sheets, brushing each with butter. Rotate and scrunch each sheet slightly so edges are offset and top is ruffled. Transfer pie to preheated oven and bake until it’s golden brown and heated through, for about 35 minutes.

Makes 8 servings.

— Recipe from “Feeding a Family: A Real-Life Plan for Making Dinner Work” by Sarah Waldman (Roost Books, April 2017, $35)