Skillet Spring Greens Pie
plus a brunch menu
We spent the last five days in NYC, logging 40 miles across three boroughs. I’m working on a travel guide (let’s be honest, mostly food) to the city, coming next week to paid subscribers.
Walking around Astoria, Queens, my neighborhood for eight years before I moved to Oakland, I was reminded just how much of a culture shock that move was. It felt like releasing a pressure valve, or turning down the volume on your headphones.
I developed this main-dish-worthy spring greens pie inspired by my beloved spanakopita, a staple in Astoria’s Greek tavernas. Made in one skillet and flexible enough to use any greens you like, this version is more akin to hortopita, a similar dish made with wild greens. In my version, a mountain of greens, a few eggs, herbs and feta is baked, open-faced, inside a crust with far less fuss when it comes to the phyllo. It’s practically a salad!
If you’ve got a bit of extra time this weekend, it’s a lovely dish for Easter or for any springtime brunch. Looking for brunch menu ideas? How about:
Greek-ish Spring Brunch Menu
Strawbery-Pistachio Granola with Greek or Icelandic yogurt
A big bowl of fresh berries with mint
Lemon-Ginger Scones (tip: make them mini!)
Skillet Spring Greens Pie
Seared lamb sausage or spinach-feta chicken sausage
Store-bought stuffed grape leaves, tzatziki, olives and feta
Hot coffee, mint tea and sparkling lemonade
Skillet Spring Greens Pie
Makes one 10-inch pie. Serves 6
Ingredients:
1/3 cup plus 2 tablespoons extra-virgin olive oil
1 clove garlic, grated
1 leek, white and light green parts, thinly sliced
Salt and freshly ground black pepper
2 bunches greens with tender stems such as chard, kale, mature spinach or arugula, beet greens or mustard greens, roughly chopped (about 8 cups)
3 eggs
1/4 cup plain whole-milk Greek yogurt
Zest of 1/2 lemon
7 ounces feta cheese in brine, drained and crumbled (about 1 1/2 cups)
1 cup finely chopped herbs with tender stems (such as dill, parsley, basil, mint and/or chives), plus more for garnish
1 teaspoon za’atar, plus more for finishing
12 (12x17-inch) sheets frozen phyllo dough, thawed in the refrigerator
Directions:
Cut a piece of parchment paper into a 12” circle. Mix 1/3 cup olive oil with garlic and set aside.
Heat remaining 2 tablespoons olive oil in a 10-inch cast iron or oven-safe skillet over medium-low heat. Add leeks, season with salt and pepper and cook for about 5 minutes, stirring often, until soft, but not brown.
Working in batches, add greens, one handful at a time, stirring to wilt before adding the next batch. To speed things up, cover the skillet to help wilt the greens. Transfer greens to a large bowl to cool.
Let skillet cool, then rinse or wipe out. Line skillet with parchment round and brush with a little garlic oil.
Preheat oven to 350°F. In a large bowl, whisk eggs, yogurt and lemon zest. Stir in feta, herbs and 1 teaspoon za’atar. Season with salt and pepper. Add cooled greens, stirring to combine. Set aside.
Carefully unroll phyllo dough and stack sheets on a large baking sheet. Cover with a thin, damp towel to keep the phyllo from drying out.
Brush a piece of phyllo with garlic oil, and transfer to parchment-lined skillet, oil side up, gently arranging so it lies flush with the sides of the skillet. Repeat with remaining phyllo sheets, brushing with oil and placing on top of the previous layer placing each at different angle so there is overhanging phyllo around the entire pan.
Fill crust with egg and greens mixture. Carefully fold overhang phyllo partially over filling, creating a rustic crust. It’s OK if some phyllo breaks apart, tuck it back into the crust.
Brush or drizzle crust with remaining garlic oil sprinkle with remaining 1 teaspoon za’atar. Bake for 50-60 minutes until phyllo is golden brown and filling is set. Allow to cool for at least 10 minutes. Sprinkle with more herbs and za’atar before lifting parchment out of skillet and slicing into pieces. Serve warm or at room temperature.
