I love sneaking extra veggies into my kids’ dinners, especially with this skillet spinach pie recipe. Because of this pie's flaky crust and extra cheese, the kids never know they’re eating a vitamin-rich dish. Plus, I’m not hovering over an oven for hours. Put the spinach and phyllo sheets in the refrigerator the night before or early in the morning for thawing. —Kristyne McDougle, Lorain, Ohio
Weeknight Skillet Spinach Pie Recipe photo by Taste of Home
1/4 cup julienned soft sun-dried tomatoes (not packed in oil), optional
1/3 cup canola oil
12 sheets phyllo dough (14x9-inch size)
Preheat oven to 375°. In a large bowl, combine eggs, spinach, cheeses, walnuts, seasonings and, if desired, tomatoes; set aside. Brush a 10-in. cast-iron or other ovenproof skillet with some of the oil; set aside.
Unroll phyllo dough. Place 1 sheet of phyllo dough on a work surface; brush with oil. (Keep remaining phyllo covered with a damp towel to prevent it from drying out.) Place in prepared skillet, letting edges of phyllo hang over side. Repeat with an additional 5 sheets of phyllo, again brushing with oil and rotating sheets to cover the skillet.
Spread spinach mixture over phyllo in skillet. Top with an additional 6 sheets of phyllo, again brushing with oil and rotating sheets. Fold ends of phyllo up over top of pie; brush with oil.
Using a sharp knife, cut into 8 wedges. Bake on a lower oven rack until top is golden brown, 35-40 minutes. Cool on a wire rack. Refrigerate leftovers.