Cumin & Turmeric Goat Cheese Spinach In A Skillet

by Nirmala Narine


  • 5 tablespoons unsalted butter
  • 1 tablespoon, ground cumin
  • 2 tablespoons, minced shallots
  • 2 garlic cloves, minced
  • 1 teaspoon, turmeric powder
  • 2 (10 .oz) Pkg. frozen chopped spinach, thawed and squeezed dry
  • 1 cup whole-milk ricotta cheese
  • 3 large eggs, lightly beaten
  • 12 oz. goat cheese, at room temperature
  • Coarse salt and freshly ground pepper
  • 4-5 sheets frozen phyllo dough, thawed

My savoring Ayurvedic winter flavors feature ginger, sweet potato, kale, cumin, spinach, and turmeric. I hope you enjoy this simple, nutritious one-pot recipe, as you prepare to watch the big game.


  • Preheat oven to 375 F.
  • In a 10-inch nonstick ovenproof skillet, melt butter over medium heat.
  • Transfer 3 tablespoons to a bowl. Add cumin to skillet and cook stirring for 30 seconds.
  • Add shallots and garlic; cook, stirring, until softened, 3 minutes.
  • Remove from heat, and let cool slightly.
  • Stir in turmeric, spinach, ricotta, eggs, goat cheese, 1 teaspoon salt, and 1/4 teaspoon pepper.
  • Lay 1 sheet phyllo on a work surface, and lightly brush with reserved melted butter.
  • Lay over goat cheese and spinach mixture, folding edges under to fit inside skillet. (Keep extra phyllo covered while you work.)
  • One at a time, brush remaining 4 sheets and add to skillet, rotating and scrunching each sheet slightly so edges and top is ruffled.
  • Transfer skillet to oven, and bake until golden brown and heated through, about 25-30 minutes.

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