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.
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
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.
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