Greek Spanakopita Skillet with Egg

Ingredients

• 6 sheets phyllo pastry
• 5 oz spinach
• 1/4 small onion, diced
• 1 garlic clove, minced
• 3 oz feta, crumbled
• 2 eggs
• 1 tbsp melted butter or olive oil
• 1 tbsp chopped dill
• 1 tsp lemon zest
• Salt and black pepper

Steps

1. Heat oven to 375F and wilt spinach in a skillet with onion and garlic; squeeze out excess liquid.
2. Stir spinach with feta, dill, lemon zest, salt and pepper.
3. Brush a small ovenproof skillet with butter and layer in phyllo, brushing each sheet lightly.
4. Add spinach filling, make two wells, and crack in eggs.
5. Fold phyllo edges over the filling and bake until pastry is crisp and eggs are fully set.
6. Rest 5 minutes before cutting and serving.

Allergen note: Contains dairy, egg and wheat.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.