Skillet Spanakopita

Preheat the oven to 375 F.

In a skillet with a 10″ cooking surface, melt half of the butter over medium heat. Add the onion and saute until softened, about 5 minutes. Remove from heat and let it cool slightly.

Meanwhile, squeeze the water from the defrosted spinach. Do this very well––I used a potato ricer, or you could squeeze a handful at a time between your fists. Water is not your friend in this recipe.

In a large bowl, stir together the squeezed-dry spinach, ricotta, eggs, feta, dill, salt and pepper. Stir in the diced onion and the drippings from the skillet. Next, scrape all of the mixture back into the skillet in a smooth layer.

Melt the remaining half of the butter in a small dish in the microwave (heat it for 30 seconds or more if needed) and have it ready with a small pastry brush.

Layer one sheet of phyllo dough on top of the spinach in the skillet (keep the rest of the phyllo dough covered to prevent drying out while you work). Brush the layer with butter.

Next, layer another sheet of phyllo in the opposite direction to fully cover the spinach. Again, brush with butter.

Finally, crumble the last 3 sheets of phyllo over the top of the dish. The more crumpled the top, the more flaky layers there will be.

Drizzle the remaining butter on top. (In case you’re tempted, don’t skimp on the butter: phyllo without butter tastes like raw flour).

Bake in the oven for 35-45 minutes, until the dough is golden brown and crispy. Serve hot or warm.

Recipe is slightly adapted from Martha Stewart’s Everyday Food.