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Skillet Spanakopita (Greek Spinach and Feta Pie) - Overhead shot in cast iron skillet with gray striped towel
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4.75 from 12 votes

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 Time30 minutes
Cook Time1 hour
Total Time1 hour 30 minutes
Course: Vegetarian / Vegan Entrees
Cuisine: Greek
Diet: Vegetarian
Servings: 8
Author: Carol | From A Chef's Kitchen

Equipment

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 1/2 cups crumbled feta cheese
  • 1/4 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.

Notes

TIP:
  • Phyllo dough is paper-thin and will tear when worked with. For best results, place phyllo dough sheets between two slightly damp kitchen towels and work quickly when brushing them with butter. And don’t skimp on the butter!
MAKE-AHEAD:
  • If you want to make it ahead of time, DO NOT use conventional cast iron. Instead, use enameled cast iron or stainless steel.
  • Can be assembled 1 day ahead of time, wrapped securely and refrigerated.

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