Nothing beats a one-skillet meal for ease of preparation on special occasions.
This cheesy spinach pie can be made ahead of time and served at room temperature, and it’s also terrific on a buffet table right out of the oven. Make sure the phyllo dough is properly thawed so it unrolls without tearing.
If little hands are helping to make this for Mother’s Day, they’ll get a kick out of squeezing the moisture out of the spinach.
For a complete meal, serve it with grilled or fried sausage links.
SKILLET SPINACH PIE
30 ounces frozen spinach, thawed
5 tablespoons unsalted butter
1 small yellow onion, 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 the oven to 375 degrees.
Place the spinach in the 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 onion to the skillet, and cook until softened, about 5 minutes. Turn off the heat and let the pan cool slightly, then stir in the spinach, ricotta, eggs, feta, dill, lemon juice, salt and a few grinds of pepper.
Lay the first sheet of phyllo dough over the spinach-ricotta mixture in the skillet, and brush the top with some of the 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 the top is ruffled.
Transfer pie to oven, and bake until it’s golden brown and heated through, about 35 minutes.
(Recipe from “Feeding a Family: A Real-Life Plan for Making Dinner Work” by Sarah Waldman)