Ground Beef Skillet Spanakopita Remix

I could apologize for not giving you a completely new recipe today but I think that I am also gifting you with something delicious that is easy so I’m not that sorry.

Basically, we loved the Chicken Skillet Spanakopita recipe so much that I decided to do a slightly different version. So, I kept everything the same except I swapped in:

  • 1 pound ground beef (for the chicken)
  • 1 cup chopped onion (just an addition, but I did leave out the green onion)
  • A little less spinach

But just to keep things easy, I will copy the directions with the changes below:

Directions for Ground Beef Spanakopita Skillet Recipe

Adapted from Serious Eats

  • 10 ounces baby spinach leaves
  • 8 Tablespoons butter, divided (I used a butter alternative), with possibly more
  • 1 cup chopped onion
  • 1 pound ground beef
  • Kosher salt and freshly ground black pepper
  • 1.5 Tablespoons minced garlic
  • 2 Tablespoons flour
  • 1/2 cup chicken broth
  • 1/2 cup half-and-half (I used almond milk)
  • 6 ounces feta cheese, crumbled
  • 1/4 cup chopped fresh dill
  • 6 to 8 sheets phyllo dough, thawed and covered with a towel

Preheat the oven to 425 degrees F.

In a large cast iron skillet or in a Dutch oven (what I used), heat a tablespoon of the butter and cook the spinach in batches, allowing each batch to wilt, then removing to a colander. Drain and press out the excess water in the cooked spinach.

Melt 2 more tablespoons butter in the skillet. Add the onion and saute until softened (about 5 minutes). Add the ground beef, along with salt and pepper. Cooking, stirring often, until the beef is cooked through. Then remove everything from the pan to a bowl.

Melt 2 more tablespoons butter and add the garlic, cooking for about 1-2 minutes until lightly golden. Then, add in the flour, whisking to make a paste. Whisk in the chicken broth. Cook, whisking until the mixture thickens and can coat the back of a spoon. Whisk in the half-and-half.  Add the feta and dill. Stir until the feta melts. Remove from the heat, stir in the beef, onions, and spinach.

Melt the remaining butter. Take a sheet of phyllo dough and lay it on a work surface. Brush some of the butter on top, then scrunch it and place it on top of the skillet. Continue with more sheets of phyllo until you cover the whole top. Bake for about 15-20 minutes until the top is golden and crispy.

Advertisements

Share Your Thoughts

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.