Skillet Baked Spinach and Feta Pie (Spanakopita)

Ingredients

1 large bag of spinach, roughly chopped

1 bunch or bag of kale, roughly chopped

1 200g block of feta

½ cup of pine nuts

An assortment of fresh herbs, such as parsley, fresh mint and thyme

Plenty of extra virgin olive oil

4 shallots or 1 medium sized onion, chopped

1 package of phyllo dough, chilled

Preparation

In a large wok or frying pan, warm up a generous splash of olive oil and sauté the onions with plenty of salt and pepper. When soft and caramelized, stir in the pine nuts and toast until golden.

Lower the heat and slowly add all the spinach and kale, one handful at a time, until wilted. Next, stir in the herbs and remove from the heat.

When the mixture has cooled, crumble in the entire block of feta and stir well until everything is thoroughly incorporated. Adjust for taste with a bit more salt and pepper.

Next, arrange your pie-building station: unroll the phyllo dough and cover the stack of sheets with a damp tea towel. Fill a small ramekin with olive oil and prepare a glazing brush. Ensure that your mixture is cool and preheat the oven to 375℉ (190℃).

Begin by painting the interior of your skillet with olive oil and layer the phyllo sheets inside of the skillet, painting each sheet with olive oil before adding the next one. Arrange the sheets so the base and sides of the skillet are covered evenly.

After you’ve used up ⅔ of the phyllo sheets, pour the entire filling mixture into the skillet and use the remaining sheets of phyllo to create the top of the pie. Make sure to tuck it all in snugly and brush generously with olive oil.

Bake the pie in the oven for approximately 20 minutes or until the top becomes golden brown. Enjoy with a dollop of cool yogurt and a squeeze of lemon juice!