Name: Skillet Spanakopita (Greek Spinach Feta Pie)
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 8
Cuisine: Greek
Ingredients: 2 tablespoons olive oil plus more for brushing the skillet; 1 stick unsalted butter, divided; 1 medium onion, finely chopped; 4 cloves of garlic, minced; 3 (10-ounce) boxes frozen chopped spinach, thawed and squeezed of excess moisture; 3 large eggs; 2 tablespoons chopped fresh dill or 2 teaspoons dried dill; 1 teaspoon salt; 1 teaspoon crushed red pepper flakes (or to taste); 1 1/2 cups crumbled feta cheese; 1/4 cup freshly grated Parmesan cheese; 8 sheets phyllo (fillo) dough, thawed; Lemon wedges, for serving (optional)

Skillet Spanakopita is the easy way to prepare this Greek vegetarian classic. Also known as Greek Spinach and Feta Pie, layers of flaky, buttery phyllo pastry envelopes a savory, seasoned spinach and cheese combination for an impressive dish you’ll be proud to serve!

Skillet Spanakopita (Greek Spinach and Feta Pie) - Overhead shot in cast iron skillet with gray striped towel

Hey, all! Sharing Skillet Spanakopita, the easiest way I’ve found to prepare this classic Greek vegetarian dish.

Back when I was a vegetarian all those years ago, this was my go-to in Greek restaurants. I’ve made it several times since then, but found the two levels of phyllo (one on the bottom and one on the top) in the traditional preparation to be on the “picky” side.

Making this dish in a cast iron skillet cuts the picky phyllo process in half!

Skillet Spanakopita (Greek Spinach and Feta Pie) - Overhead close-up shot on white cutting board

What is Spanakopita?

Spanakopita (pronounced span-ah-KO-pi-ta) is a savory Greek spinach and cheese pie made with phyllo (also fillo or filo) dough. Feta is the cheese most often used, but other cheeses such as kefalotiri may be used.

The filling also has onions, fresh herbs, other seasonings and eggs bind the entire combination together.

What is phyllo (also fillo or filo dough?

Phyllo, also known as fillo or filo, means “leaf” in Greek and is a tissue-thin unleavened dough made with flour, water and a small amount of oil. The sheets of phyllo are brushed with oil or melted butter, layered and baked.

Making it yourself is very labor-intensive but no worries! Great frozen phyllo dough can be purchased. You’ll find it in the frozen desserts section.

Because it’s so thin, phyllo dough can dry out quickly so it’s important to work quickly or keep it covered with a lightly damp towel.

Overhead shot of phyllo/fillo/filo dough

How to Make Skillet Spanakopita:

Gather and prep the ingredients:
- Olive oil
- Butter
- Onion
- Garlic
- Frozen chopped spinach that has been thawed
- Salt
- Crushed red pepper flakes
- Fresh dill
- Crumbled Feta cheese
- Grated Parmesan cheese
- Eggs
- And of course, phyllo dough (pictured above)
Be sure to squeeze as much moisture as possible from the thawed spinach. Nothing beats good old elbow grease.

Overhead shot of ingredients for spanakopita

Cook the onions in olive oil and butter until soft and turning golden.
Add the garlic and the spinach and cook briefly.

Overhead shot of spinach and onions in cast iron skillet

Transfer that to a mixing bowl and let cool slightly, then add the remaining ingredients except for the Parmesan and the phyllo.

Overhead shot of ingredients for spanakopita in glass bowl

Give that a good stir until everything is evenly combined.

Overhead shot of ingredients for spanakopita mixed together in glass bowl

Give the skillet a generous brushing of olive oil.
Start preparing the phyllo crust. Melt the remaining butter, place a sheet of phyllo on a work surface, brush it with the melted butter and place it horizontally in a prepared cast iron skillet.
Don’t worry if it tears; more layers will be going on top in alternating directions so any tears will be covered up.

Overhead shot of one piece of phyllo dough in cast iron skillet

Continue the layering process, brushing each layer with melted butter (you don’t need to saturate, just give it a decent brushing).
The next layer should be the opposite direction (vertically), the third at a 45-degree angle, the fourth at a 45-degree angle the opposite direction. Repeat with the other four pieces.

One sheet of phyllo dough over the bottom of a cast iron skillet

Sprinkle the grated Parmesan cheese over the bottom of the crust. This places a barrier between the filling and the crust to prevent the crust from getting soggy.

Overhead shot of all the phyllo dough placed in the cast iron skillet covered with Parmesan cheese

Top with the spinach-feta-egg combination…

Overhead shot of spanakopita before being baked and before phyllo is placed over the top

Fold the phyllo dough overhang up and over the filling.
Dab on a little olive oil or any remaining butter…

Overhead shot of spanakopita before being baked

And bake!

Skillet Spanakopita (Greek Spinach and Feta Pie) - Baked with lemon wedges on cutting board

That’s it! Skillet Spanikopita or Greek Spinach and Feta Pie! Cut into wedges and serve!
Serve with lemon wedges if desired.

Skillet Spanakopita (Greek Spinach and Feta Pie) - Overhead shot of baked spanakopita on light gray background

Let’s eat!

Skillet Spanakopita (Greek Spinach and Feta Pie) - Overhead shot of sliced baked spanakopita with a piece removed to a plate

Skillet Spanakopita (Greek Spinach and Feta Pie) - Close-up shot of one piece on small white plate

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Yield: 8

Skillet Spanakopita (Greek Spinach Feta Pie)

Skillet Spanakopita is the easy way to prepare this Greek vegetarian classic! Also known as Greek Spinach and Feta Pie, layers of flaky, buttery phyllo pastry envelopes a savory, seasoned spinach and cheese combination for an impressive dish you'll be proud to serve!

Prep Time 30 minutes

Cook Time 1 hour

Total Time 1 hour 30 minutes

Ingredients

2 tablespoons olive oil plus more for brushing the skillet
1 stick unsalted butter, divided
1 medium onion, finely chopped
4 cloves of garlic, minced
3 (10-ounce) boxes frozen chopped spinach, thawed and squeezed of excess moisture
3 large eggs
2 tablespoons chopped fresh dill or 2 teaspoons dried dill
1 teaspoon salt
1 teaspoon crushed red pepper flakes (or to taste)
1 1/2 cups crumbled feta cheese
1/4 cup freshly grated Parmesan cheese
8 sheets phyllo (fillo) dough, thawed
Lemon wedges, for serving (optional)

Instructions

Preheat oven to 375 degrees.
Melt 6 tablespoons of the butter in a small bowl and set aside.
Heat 2 tablespoons olive oil and the remaining 2 tablespoons butter in a 10-inch cast-iron skillet over medium-high heat.
Add the onion, reduce heat to medium and cook for 5-7 minutes or until softened and starting to turn golden.
Add the garlic and the spinach. Cook 1-2 minutes or until garlic is fragrant.
Transfer to a bowl and let cool for 10 minutes. Add the eggs, dill, salt, crushed red pepper flakes and feta cheese.
Wipe out the skillet and generously brush the skillet with olive oil.
Place a sheet of the phyllo dough on a work surface. Lightly brush a sheet of the phyllo dough with the melted butter and place it horizontally in the skillet. Gently work the phyllo into the bottom and up the sides of the pan.
Brush the second piece of phyllo with melted butter and place it vertically in the pan.
Repeat with the remaining pieces of phyllo, placing the third at a 45-degree angle, the fourth at a 45-degree angle the opposite direction until all 8 sheets have been used.
Sprinkle the Parmesan cheese over the bottom of the crust. Spoon the spinach filling over the cheese.
Fold the overhanging edges of phyllo over the filling and toward the center of the pan.
Brush the top edges with any remaining butter or olive oil.
Bake for 40-45 minutes or until the center is firm and the crust is golden brown.
Serve warm with lemon wedges if desired.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 263Total Fat: 24gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 128mgSodium: 627mgCarbohydrates: 6gFiber: 1gSugar: 2gProtein: 8g

The nutritional information above is computer-generated and only an estimate. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.