Skillet Phyllo Pie Recipe

In a large skillet over medium heat, sauté the onions in ¼ cup of olive oil for 15 minutes, stirring often.

Season with salt and pepper, reduce the heat to medium-low and add the garlic and leek. Continue to cook for 15 minutes, stirring often, until the onions are very golden and tender.

Stir in the asparagus and scallions and continue to sauté for 5 minutes. Stir in the peas and half of the lemon zest and cook for 1 minute.

Remove the pan from the heat, and set aside to cool completely.

Preheat the oven to 375 degrees F.

In a large bowl, whisk together the eggs, ricotta, parmesan, and the remaining lemon zest. Season with salt and pepper. Fold in the cooled vegetable mixture.

In a small bowl, whisk together the remaining 6 tablespoons of olive oil and the melted butter.

Place 1 phyllo sheet on a work surface, making sure to cover the remaining phyllo sheets with a slightly damp paper towel to prevent them from drying out.

Use a pastry brush to lightly brush the sheet with the oil-butter mixture. Top with another sheet and brush again. Repeat until there are 5 sheets stacked, finishing with the butter-oil mixture.

Cut the stack of phyllo into 4 equal rectangles. Repeat the stacking and cutting with the remaining phyllo sheets.

Brush eight 8-ounce ramekins with the oil-butter mixture. Press a rectangle of phyllo into each of the prepared ramekins, and divide the vegetable mixture among the prepared cups.

Fold the edges over the filling, leaving the center slightly exposed. Brush lightly with the oil-butter mixture and sprinkle with flaky salt.

Transfer the ramekins to a baking sheet and bake for 30 to 35 minutes until the phyllo is golden brown and crisp.

Serve and enjoy!