If you are a fan of the greek spinach pie known as Spanakopita, this skillet is a tasty way to get the same flavors without the effort of phyllo dough. Plus runny eggs! I mean…
It’s delicious! This spanakopita mix is a bit special because swiss chard replaces the spinach and leeks stand in for onion. Why the swaps? Swiss chard is in season in the winter so it was a no brainer. Plus, the stems add another dimension and texture to the skillet plain ol’ spinach can’t match. Leeks sautéed in butter is an amazing thing – I was craving this combo when I first made this dish and have been using them in it ever since!
A spanakopita without a lot of herbs is a sad spanakopita. I love a spanakopita that hits you with strong herby flavors. I have emulated that here with about a quarter cup of fresh dill and fresh parsley in this recipe. Go herb crazy with ya bad self!
It is herby and tangy from the lemon, salty and creamy from the feta, and rich from the eggs – the kind of thing that keeps you coming back for more! If you like more subtle flavors, try halving the herbs and lemon juice. BUT, like always, do not skimp on the salt friends.
With all these powerful flavors going on, this is the kind of skillet you serve with toast. Not only does it soak up the egg yolk, but it is the base that brings everything together. I used a whole wheat sourdough bread.
Spanakopita Breakfast Skillet with Swiss Chard and Leeks
Time: 15 minutes
- one bunch of swiss chard
- 1 small leek
- 3 cloves of garlic
- 1/4 cup of fresh parsley, chopped, lightly packed
- 1/4 cup of fresh dill, chopped, lightly packed
- juice of half a lemon
- eggs (I used 3, you could use more or less)
- 1 tbsp. butter
- 1 ounce of feta (plus more for topping, optional)
- crushed red pepper flakes (optional)
- toast, for serving
- Have everything ready to go because once you turn the heat on, it goes quick.
- Prep the leek by chopping off the dark green parts of the leaves. Slice white and light green parts into 1/3 inch rounds. Break up the rounds and rinse thoroughly under cold running water to remove all dirt. Shake off water.
- Remove stems from swiss chard leaves and chop.
- Chop leaves into small pieces.
- Heat butter in a large sauté pan or skillet (that you have a lid for) on medium. Add leeks and stems of the swiss chard. Cook 4 minutes, stirring often to keep leeks from browning or burning.
- Add garlic. Cook another minute.
- Add juice of half a lemon and scrape any stuck bits off of the bottom of the pan.
- Add swiss chard leaves. Stir carefully until they wilt down, in batches if needed. They will shrink up similar to spinach, but not as drastically. This should take about 2-3 minutes. Do not overcook or they will loose their color – you want to just wilt them so they all fit in the pan.
- Add crumbled feta, salt, pepper, red pepper flakes, and herbs. Stir to mix everything evenly.
- Pack down veggies and make slight indentations where you want the eggs. Packing down the greens will help keep the whites from sinking all the way down. Making the indentations will keep them in place and make a prettier presentation.
- Crack your eggs into the indentations and cover with lid.
- Cook until the eggs are done to your liking. I like when the yolks are ever so slightly covered with a white layer (but still runny) and the whites are completely set. If you want runny yolks, the eggs should jiggle when you move the pan back and forth. If they do not move – you have gone too far! It should only take 2-3 minutes for the eggs to cook.
- Top with additional feta (optional) and serve with toast.