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 envelope a savory, seasoned spinach and cheese combination for an impressive dish you’ll be proud to serve!
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!
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.
How to Make Skillet Spanakopita:
- Gather and prep the ingredients:
- Olive oil
- Frozen chopped spinach that has been thawed
- Crushed red pepper flakes
- Fresh dill
- Crumbled Feta cheese
- Grated Parmesan cheese
- 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.
- Cook the onions in olive oil and butter until soft and turning golden.
- Add the garlic and the spinach and cook briefly.
- Transfer that to a mixing bowl and let cool slightly, then add the remaining ingredients except for the Parmesan and the phyllo.
- Give that a good stir until everything is evenly combined.
- 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.
- 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 (perpendicular), the third at a 45-degree angle, the fourth at a 45-degree angle the opposite direction. Repeat with the other four pieces.
- 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.
- Top with the spinach-feta-egg combination…
- Fold the phyllo dough overhang up and over the filling.
- Dab on a little olive oil or any remaining butter…
- And bake!
- That’s it! Skillet Spanikopita or Greek Spinach and Feta Pie! Cut into wedges and serve!
- Serve with lemon wedges if desired.
More easy vegetarian recipes:
- Healthier Turkish Eggplant Casserole – Imam Bayildi
- Black Bean and Yellow Squash Enchilada Casserole
- Zucchini Yellow Squash and Quinoa Casserole
- Italian Summer Vegetable Casserole
- Brown Rice Cheddar Kale Casserole
- Crustless Spinach Artichoke Jalapeno Quiche
- Spinach and Feta Quiche with Quinoa Crust
Skillet Spanakopita (Greek Spinach Feta Pie)
- 2 tablespoons olive oil - plus more for brushing the skillet
- 1 stick unsalted butter - divided
- 1 medium onion - finely chopped
- 4 cloves garlic - minced
- 3 boxes (10-ounce each) 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 ½ cups crumbled feta cheese
- ¼ cup freshly grated Parmesan cheese
- 8 sheets phyllo dough - (fillo dough) thawed
- Lemon wedges - for serving (optional)
- 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 perpendicular to the first.
- 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.
These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.