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!

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
  • 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.

• 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.

Let’s eat!

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

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