· recipe ·
Spanakopita Gnocchi Skillet with Crisp Phyllo
Phyllo is paper-thin pastry that becomes crisp when its layers are brushed with fat. Keep unused sheets covered so they stay flexible while you assemble the topping.
Time and servings
- Prep
- 45 min
- Cook
- 105 min
- Total
- 150 min
- Servings
- 6
Nutrition per serving
- Calories
- about 560
- Protein
- 18 g
- Fat
- 27 g
- Carbs
- 65 g
Choose boiling or baking
Choose boiling or baking. Boiled potatoes make a softer, moister dough; baked potatoes make a drier dough that usually needs less flour. To boil, put the whole unpeeled potatoes in cold water, bring to a simmer, and cook for 25 to 35 minutes, until a thin knife slides easily into the center; then drain. To bake instead, pierce them and bake at 425°F220°C for 45 to 60 minutes, until tender.
Mash the potatoes
Peel the potatoes while they are warm. Pass them through a potato ricer, or mash them with a potato masher until no lumps remain. Spread the potato out briefly to let the steam escape.
Mix the dough
Mix the warm potato with the egg yolk, 1/2 tsp3 g of the salt, and 1 cup120 g of the flour. Fold gently until no dry flour remains. If the dough is too sticky to roll, add more of the listed flour a spoonful at a time. Stop when it is soft and slightly tacky; you may not need all the flour.
Roll and cut the dough
Divide the dough and roll each portion into a rope about 3/4 inch2 cm thick on a lightly floured surface. Cut the ropes into 3/4 inch2 cm pieces.
Carpentry Dynasty gnocchi boards15% off with code WOFG15Shop on Amazon →Add the ridges
Roll each piece over a gnocchi board to create beautiful, well-defined ridges that help the sauce cling. A fork can make simple grooves.
Cook the spinach filling dry
Heat the oven to 425°F220°C. Thaw the phyllo according to its package directions if frozen. Halve the leek lengthwise, rinse between its layers, and slice crosswise. Warm the olive oil over medium heat and cook the leek until soft. Add the spinach and black pepper and cook until wilted, then continue until visible liquid has evaporated. Cool for 5 minutes.
Heat the cooking water
Bring 3 quarts3 liters of water with 1 1/2 tsp9 g of the salt to a gentle boil.
Mix the cheese filling
While the water heats, finely grate the lemon zest and cut the dill. Stir the ricotta, crumbled feta, egg, zest, dill, and cooled spinach mixture together until evenly distributed.
Poach the gnocchi
Lower in the shaped gnocchi and lift them out as soon as they float. Let excess water drain away.
Assemble beneath the phyllo
Fold the gnocchi into the spinach-cheese filling and spread it in a baking dish. Melt the butter. Tear the phyllo into broad pieces, brush them lightly with butter, and arrange them loosely over the filling so steam can escape.
Bake the filling and pastry
Bake at 425°F220°C until the phyllo is crisp and deep golden and the egg-bound filling reaches 160°F71°C. Rest for 8 minutes before serving.
