Skillet Spanakopita-Inspired Spinach and Feta Pie

By AislePrompt Editorial · Published 2026-06-07 · Updated 2026-06-07

A savory spinach and feta filling wrapped in golden phyllo, cooked in a skillet for a crisp and tender Greek vegetarian pie. This Greek-inspired vegetarian recipe, ready in about 55 minutes, layers fresh spinach leaves, feta cheese, green onions into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 10 oz, washed and chopped fresh spinach leaves
• 8 oz, crumbled feta cheese
• 3, thinly sliced green onions
• 2 large, beaten eggs
• 3 tbsp olive oil
• 8 phyllo dough sheets
• 1 tsp dried dill
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp, melted butter

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 3 thinly sliced green onions and sauté for 2-3 minutes until softened and fragrant.
2. Step 2: Add 10 oz chopped fresh spinach to the skillet, stirring for 4-5 minutes until wilted and excess moisture evaporates; remove from heat and let cool slightly.
3. Step 3: In a mixing bowl, combine the cooked spinach mixture with 8 oz crumbled feta cheese, 2 beaten large eggs, 1 tsp dried dill, 1/2 tsp salt, and 1/4 tsp black pepper; mix until evenly incorporated.
4. Step 4: Preheat oven to 375°F. Lightly brush a 10-inch oven-safe skillet with 1 tbsp olive oil. Layer 4 sheets of phyllo dough one at a time, brushing each sheet with 1 tbsp melted butter before adding the next.
5. Step 5: Spread the spinach and feta filling evenly over the layered phyllo. Cover with the remaining 4 phyllo sheets, brushing each again with melted butter.
6. Step 6: Trim excess phyllo edges and tuck in gently. Bake in the preheated oven for 30-35 minutes until the phyllo is golden brown and crisp.
7. Step 7: Let cool for 10 minutes before slicing into wedges and serving warm.