Weeknight Skillet Spinach Pie

I love sneaking extra veggies into my kids’ dinners, especially with this skillet spinach pie recipe. With a flaky crust and extra cheese, the kids never know they’re eating a vitamin-rich dish, and 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

Ingredients

• 2 large eggs, room temperature, lightly beaten
• 3 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
• 2 cups ( 8 ounces) crumbled feta cheese
• 1-1/2 cups shredded part-skim mozzarella cheese
• 1/4 cup chopped walnuts, toasted
• 1-1/2 teaspoons dried oregano
• 1-1/2 teaspoons dill weed
• 1/2 teaspoon pepper
• 1/4 teaspoon salt
• 1/4 cup julienned soft sun-dried tomatoes (not packed in oil), optional
• 1/3 cup canola oil
• 12 sheets phyllo dough (14×9-inch size)

Directions

1. 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.
2. 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 sides. Repeat with an additional 5 sheets of phyllo, again brushing with oil and rotating sheets to cover the skillet.
3. 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.
4. 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.

Nutrition Facts

• 1 piece: 334 calories
• 23g fat (7g saturated fat)
• 75mg cholesterol
• 649mg sodium
• 17g carbohydrate (2g sugars, 5g fiber)
• 18g protein