Simplified the recipe for skillet spanakopita, the only green is spinach and the only cheese is feta. Brushed EVOO between the phyllo layers instead of butter both for the benefit of unsaturated fats and it made for easier assembly. The recipe is incredible as written but came together much faster in this version. All the adults loved it and the toddler ate two bites which is a glowing endorsement from them!
Served with delicious farmers market melon and prosciutto as a special treat. My mother brought the beautiful fruit tarts.
by Own-Ordinary-2160
3 Comments
When I make spanakopita, I always make two. I cut the second one into serving sized pieces and freeze them. The crisp up beautifully from frozen in the oven or toaster oven. They need to be tented with a piece of foil at the end to keep them from burning, if the filling is thick.
Where’s the recipe?
This is an amazingly beautiful spread! I’d say special indeed OP!