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    YOU ARE HERE: Home » Recipes » Vegetarian / Vegan Entrees » Skillet Spanakopita (Greek Spinach Feta Pie)

    By Carol · Published: Jan 22, 2021 · Modified: Mar 19, 2022 · This post may contain affiliate links. Please read my disclosure.

    Skillet Spanakopita (Greek Spinach Feta Pie)

    Jump to Recipe
    4.58 from 7 votes
    1 hour 30 minutes

    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!

    Photo of Skillet Spanakopita (Greek Spinach and Feta Pie) 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!

    Photo of Skillet Spanakopita (Greek Spinach and Feta Pie) 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.

    Photo of phyllo/fillo/filo dough (spelled three different ways).

    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.
    Photo of ingredients for spanakopita in glass bowls.
    • Cook the onions in olive oil and butter until soft and turning golden.
    • Add the garlic and the spinach and cook briefly.
    Photo of spinach and onions being cooked 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.
    Photo of ingredients for spanakopita combined in glass bowl.
    • Give that a good stir until everything is evenly combined.
    Photo of ingredients for spanakopita combined 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.
    Photo of one piece of phyllo dough being buttered 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 (perpendicular), the third at a 45-degree angle, the fourth at a 45-degree angle the opposite direction. Repeat with the other four pieces.
    Photo 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.
    Photo of all the phyllo dough placed in the cast iron skillet covered with a layer of Parmesan cheese.
    • Top with the spinach-feta-egg combination…
    Photo 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…
    Photo of spanakopita before being baked.
    • And bake!
    Photo of Skillet Spanakopita (Greek Spinach and Feta Pie) on cutting board after being baked with gray striped towel.
    • That’s it! Skillet Spanikopita or Greek Spinach and Feta Pie! Cut into wedges and serve!
    • Serve with lemon wedges if desired.
    Photo of baked spanakopita on light gray background with a slice cut and placed on a white plate.

    Let’s eat!

    Photo of Skillet Spanakopita (Greek Spinach and Feta Pie) with a piece removed to a plate.
    Photo of one slice of Skillet Spanakopita (Greek Spinach and Feta Pie) on small white plate with rest of the pie in the background.

    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 and Feta Pie) - Overhead shot in cast iron skillet with gray striped towel

    Skillet Spanakopita (Greek Spinach Feta Pie)

    4.58 from 7 votes
    Carol | From A Chef’s Kitchen
    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!
    PRINT RECIPE PIN RECIPE
    Prep Time 30 mins
    Cook Time 1 hr
    Total Time 1 hr 30 mins
    Course Vegetarian / Vegan Entrees
    Cuisine Greek
    Servings 8
    Calories 311 kcal

    Equipment

    • Wusthof Chef Knife
    • Cutting Board
    • Glass Mixing Bowls
    • Pastry Brush

    Ingredients
      

    • 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)

    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 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.

    Nutrition

    Serving: 1 | Calories: 311kcal | Carbohydrates: 13g | Protein: 9g | Fat: 25g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 127mg | Sodium: 876mg | Potassium: 97mg | Fiber: 1g | Sugar: 1g | Vitamin A: 724IU | Vitamin C: 2mg | Calcium: 199mg | Iron: 1mg

    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.

    Did you make this recipe? Please leave a comment, star rating or post your photo on Instagram and tag @fromachefskitchen.
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    Comments

    1. Linda Frasch says

      April 07, 2022 at 1:27 pm

      Can you prepare ahead, freeze and bake a few days later??

      Reply
      • Carol says

        April 07, 2022 at 5:48 pm

        Hi, Linda, Thanks so much for your question. Yes, definitely freeze BEFORE baking and use something besides cast iron like a round baking dish. Wrap it tightly. You can even bake it from frozen–just add some additional time. Keep an eye on the phyllo so it doesn’t get overly browned, however. Thanks again and let me know how it goes!

        Reply
    2. Kaye says

      March 08, 2021 at 9:29 pm

      5 stars
      … but serves only 4 at our house.

      Reply
    3. Kaye says

      March 08, 2021 at 3:08 pm

      There was some general puzzlement and joking in our kitchen about why and how that second layer of filo vertically. I expect you meant to place it perpendicular to the first layer, at least that’s what we did. 🙂
      Not having a 10″ skillet, I used my 9″ one. No problem at all. The gap in the center wasn’t as big, but that’s not really a problem.
      I love making the spanikopita in my skillet. Easy to clean, and actually not a bad presentation.

      Reply
      • Carol says

        March 09, 2021 at 8:09 am

        Hi, Kaye, Ha! Yes, I meant perpendicular. Thanks so much and glad you enjoyed!

        Reply
    4. Angela says

      February 16, 2021 at 11:33 am

      This looks AMAZING! Seriously can’t wait to try it Carol, thanks so much for another great recipe!!

      Reply
      • Carol says

        February 16, 2021 at 2:24 pm

        Thank you so much, Angela! Hope you enjoy!

        Reply

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