Skillet Spanakopita - unsalted butter

Method

• Preheat the oven to 375 F.
• In a skillet with a 10 cooking surface, melt half of the butter over medium heat.
• Add the onion and saute until softened, about 5 minutes.
• Remove from heat and let it cool slightly.
• Meanwhile, squeeze the water from the defrosted spinach.
• Do this very wellI used a potato ricer, or you could squeeze a handful at a time between your fists.
• Water is not your friend in this recipe.
• In a large bowl, stir together the squeezed-dry spinach, ricotta, eggs, feta, dill, salt and pepper.
• Stir in the diced onion and the drippings from the skillet.
• Next, scrape all of the mixture back into the skillet in a smooth layer.
• Melt the remaining half of the butter in a small dish in the microwave (heat it for 30 seconds or more if needed) and have it ready with a small pastry brush.
• Layer one sheet of phyllo dough on top of the spinach in the skillet (keep the rest of the phyllo dough covered to prevent drying out while you work).
• Brush the layer with butter.
• Next, layer another sheet of phyllo in the opposite direction to fully cover the spinach.
• Again, brush with butter.
• Finally, crumble the last 3 sheets of phyllo over the top of the dish.
• The more crumpled the top, the more flaky layers there will be.
• Drizzle the remaining butter on top.
• (In case youre tempted, dont skimp on the butter: phyllo without butter tastes like raw flour).
• Bake in the oven for 35-45 minutes, until the dough is golden brown and crispy.
• Serve hot or warm.
• Recipe is slightly adapted from Martha Stewarts Everyday Food.