The skillet phyllo flatbread is a savory pie without an oven that’s super quick, very easy, and extremely delicious. By now, you know I love phyllo dough and use it in so many different ways, both for sweet and savory preparations, and today, I wanted to share with you a clever and delightful recipe, a nice flatbread stuffed with a tasty and gooey filling that you can personalize with your favorite ingredients. The skillet phyllo flatbread is made in 10 minutes and is perfect as an appetizer, for a party, buffet, aperitif, as a main course, or a stand-alone dish. It’s super versatile, crispy on the outside and soft on the inside, simply irresistible. Try it once, and you’ll make it a thousand times more!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 7 oz smoked scamorza cheese
- 4.4 oz speck
- 0.4 cup milk
- 2 tbsp extra virgin olive oil
- 2 packages phyllo dough
- 2 eggs
Steps
The skillet phyllo flatbread is very simple and quick to make. First, put the milk, extra virgin olive oil, and eggs in a bowl and mix with a fork.
Cut a roll of phyllo dough into strips a little less than three-quarters of an inch wide (I suggest cutting the roll directly for speed) and separate the pieces.
Place the phyllo dough on the bottom of a lightly greased skillet and distribute it evenly, then pour half of the batter you prepared earlier over it.
Add the speck and cheese cut into pieces and cover the filling with the second roll of phyllo dough, cut into strips. Pour the remaining batter on top, cover with a lid, and cook the skillet phyllo flatbread for 10-12 minutes over medium-low heat, flip it like an omelet, and continue cooking for another 8-10 minutes until it is golden brown.
Advice:
The skillet phyllo flatbread can be stored at room temperature for a few hours or in the refrigerator for 2-3 days. You can fill it with the ingredients you prefer.
Other recipes with phyllo dough HERE
