Skillet Spanakopita offers a simple, reliable way to make the beloved Greek spinach and feta pie. Layers of crisp, buttery phyllo (also spelled fillo or filo) surround a savory filling of seasoned spinach, tangy feta and herbs, resulting in a stunning vegetarian main or side that’s easy to serve. It’s perfect alongside a Classic Greek Salad.
Why This Recipe is a Keeper!
This skillet version of spanakopita streamlines the traditional two-layer phyllo method by building the crust directly in a cast iron skillet. It requires fewer delicate maneuvers with phyllo, yet still produces an attractive, flaky crust and a well-set, flavorful filling.
The technique is especially helpful if you like the classic flavors of spinach and feta but prefer a more forgiving assembly method. The finished pie looks rustic and elegant straight from the skillet.
What is Spanakopita?
Spanakopita (pronounced span-ah-KO-pi-ta) is a traditional Greek pie made from spinach and cheese wrapped in thin sheets of phyllo dough. Feta is the classic choice for the filling, though other cheeses can be used. Onions, garlic, fresh herbs—often dill—and eggs combine with the cheeses and spinach to create a well-seasoned, cohesive filling.
How to Make Skillet Spanakopita (Greek Spinach and Feta Pie):
Recipe Ingredients:
Below are the ingredients and notes to help you prepare the recipe. Exact quantities appear in the recipe card later in the page.
Ingredient Notes and Substitutions:
- Frozen chopped spinach: Convenient and inexpensive, frozen spinach is already cooked and easier to measure after thawing. Squeeze out as much liquid as possible to prevent a soggy filling. Fresh spinach can be used but must be cooked down and drained thoroughly.
- Fresh dill: Fresh dill brightens the filling. Substitute dried dill at a reduced amount if needed.
- Phyllo (fillo/filo) dough: Phyllo is extremely thin and dries quickly. Purchase frozen sheets and thaw according to package instructions. Keep sheets covered with a lightly damp towel while working and brush each layer with melted butter or oil to ensure flakiness.
Step-By-Step Instructions:
- Prepare and squeeze the thawed spinach to remove excess moisture.
- Sauté finely chopped onion in olive oil and butter until soft and beginning to brown; add garlic and cook briefly.
- Stir in the spinach, then transfer the mixture to a bowl to cool slightly before adding eggs, dill, salt, crushed red pepper and crumbled feta. Mix until combined.
- Brush a 10-inch cast iron skillet generously with olive oil. Arrange phyllo sheets in layers inside the skillet, brushing each sheet with melted butter. Alternate the direction of consecutive sheets—horizontal, perpendicular, 45-degree angles—until all sheets are used to form a sturdy base and sides.
- Sprinkle grated Parmesan over the phyllo base to help keep it crisp, then spoon the spinach-feta filling into the skillet.
- Fold the excess phyllo over the filling, brush the top with any remaining butter or olive oil, and bake at 375°F until the center is set and the crust turns golden brown (about 40–45 minutes).
- Let the pie rest briefly, then cut into wedges and serve warm with lemon wedges if you like.
- Skillet spanakopita makes an attractive main, appetizer or side. Slice into wedges and serve straight from the pan for a rustic presentation.
Chef Tip:
- Work quickly with phyllo to prevent it from drying and tearing. Keep unused sheets covered with a slightly damp towel, brush each sheet liberally with butter or oil, and don’t be stingy with the fat—that’s what creates the crisp, flaky layers.
Recipe FAQs:
Spanakopita provides vitamins and minerals from the spinach and calcium and protein from the cheese. It’s a nutrient-rich dish thanks to vitamin A, iron and calcium, though the phyllo and butter add fat and calories.
Yes. Assemble the recipe up to a day in advance using enameled cast iron or another oven-safe dish (avoid conventional cast iron for refrigeration). Wrap it tightly and refrigerate, then bake when ready.
What to serve with Spanikopita:
- Mediterranean-style salads or roasted vegetables complement the rich, flaky pie—think green beans braised with tomatoes, a Mediterranean chopped salad, or a simple Greek village salad with marinated feta.
More easy vegetarian recipes you’ll love!
- Try other Mediterranean and vegetarian mains like Turkish eggplant casserole, vegetable-packed casseroles with rice or wild rice, or hearty braised vegetable dishes.
Find a collection of vegetarian and vegan main-course recipes in the vegetarian section of the original recipe source.
Skillet Spanakopita (Greek Spinach Feta Pie)
Equipment
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Chef knife
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Cutting board
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Mixing bowls
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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 1/2 cups crumbled feta cheese
- 1/4 cup freshly grated Parmesan cheese
- 8 sheets phyllo dough, thawed
- Lemon wedges, for serving (optional)
Instructions
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Preheat the oven to 375°F (190°C).
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Melt 6 tablespoons of butter and set aside for brushing the phyllo.
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Heat 2 tablespoons olive oil and the remaining 2 tablespoons butter in a 10-inch skillet over medium-high. Add the onion, reduce heat to medium and cook 5–7 minutes until softened and golden.
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Add garlic and the spinach; cook 1–2 minutes until fragrant. Transfer to a bowl to cool 10 minutes. Stir in eggs, dill, salt, red pepper flakes and feta.
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Wipe out the skillet and brush it with olive oil. Layer phyllo sheets in the skillet, brushing each with melted butter and alternating directions until all 8 sheets are used.
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Sprinkle Parmesan over the phyllo base, add the spinach filling, fold the phyllo edges over the filling, brush the top with remaining butter or oil, and bake 40–45 minutes until golden and set.
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Serve warm, optionally with lemon wedges.
Notes
- Keep phyllo sheets covered with a slightly damp towel while working and brush them generously with butter or oil to prevent tearing and to achieve a flaky crust.
MAKE-AHEAD:
- Assembled spanakopita can be prepared a day ahead if placed in an enameled or stainless steel skillet, wrapped securely and refrigerated; bake when ready to serve.
Nutrition
Nutritional values are estimates and may vary based on ingredients and portion sizes.
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