Food Recipes Skillet Spanako“pea”ta 5.0 (2) 1 Review Classically made with a spinach-feta cheese mixture, this easy spanikopita pie recipe adds in a generous serving of fresh spring peas, making it taste even fresher than the traditional kind. You might be used to seeing spanikopita in individual triangles of phyllo, but this method is even easier: you’ll use one skillet to make the filling, wipe it out and line the entire pan with phyllo dough, then add the filling, and finally another golden brown, butter top of phyllo. This would be great as an appetizer, or equally at home alongside roasted lamb or spiced chicken. By Grace Elkus Grace Elkus Grace Elkus is a food writer and editor with over a decade of experience in culinary media. Highlights: * Associate food editor at Real Simple, where she developed recipes, wrote food stories, and assisted with styling * Deputy food director at Kitchn, where she and her team were responsible for 100 recipes a month * Currently the content lead for JOKR Real Simple's Editorial Guidelines Updated on April 16, 2018 Print Rate It Share Share Tweet Pin Email Hands On Time: 55 mins Total Time: 55 mins Yield: 6 servings Jump to Nutrition Facts Ingredients 2 tablespoons olive oil 1 leek, white and light green parts only, halved and thinly sliced 2 garlic cloves, chopped ¼ teaspoon freshly ground black pepper 1 teaspoon kosher salt, divided 2 10-oz. packages frozen spinach, thawed and squeezed very dry 10 ounces shelled fresh or frozen English peas 8 ounces feta, crumbled (about 2 cups) ⅓ cup packed fresh dill, chopped 1 tablespoon lemon zest plus 1½ Tbsp. fresh juice (from 1 lemon) 1 tablespoon packed fresh oregano leaves, chopped 2 large eggs, beaten ½ cup plus 2 Tbsp. unsalted butter, melted, divided 8 14-by-9-in. sheets frozen phyllo dough (from a 16-oz. pkg.), thawed Directions Preheat oven to 375°F. Heat oil in a 10-inch ovenproof skillet over medium-high. Add leek and garlic and cook until softened, about 3 minutes. Season with pepper and ¼ teaspoon salt. Transfer to a large bowl and add spinach, peas, feta, dill, lemon zest and juice, oregano, eggs, and remaining ¾ teaspoon salt. Wipe skillet clean and brush with 1 tablespoon butter. Unroll phyllo (keep covered with a dry kitchen towel). Transfer 1 sheet to a clean surface. Brush with 1 tablespoon butter and place, buttered side up, in skillet, pressing into bottom; fold any overhang toward center. Repeat with 3 more sheets and 3 tablespoons butter. Brush another phyllo sheet with 1 tablespoon butter. Place half of sheet, buttered side up, in skillet so half is hanging over rim. Repeat with 3 tablespoons butter and remaining 3 sheets, placing so dough hangs all around rim of skillet. Spread spinach mixture in skillet. Fold overhang toward center and brush with remaining 1 tablespoon butter. Bake until top is golden brown and crispy, 40 to 45 minutes. Let rest for 20 minutes before serving. This savory pie is bursting with bold flavors, thanks to the variety of fresh herbs, salty crumbled feta and tangy lemon juice. The fresh peas add a hint of sweetness, and turn this spanakopita into a spanako"pea"ta. Get the Recipe: Skillet Spanako“pea”ta. Greg DuPree Rate it Print Nutrition Facts (per serving) 425 Calories 28g Fat 30g Carbs 16g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 425 % Daily Value * Total Fat 28g 36% Saturated Fat 14g 72% Cholesterol 126mg 42% Sodium 891mg 39% Total Carbohydrate 30g 11% Total Sugars 6g Protein 16g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.