Skillet Spanakopita-Inspired Spinach and Feta Pie

By · Reviewed by AislePrompt Editorial · ·

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 (vegetarian) ready in about 55 minutes layers washed and chopped fresh spinach leaves, crumbled feta cheese, thinly sliced 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.

Prep: 20 min Cook: 35 min Serves 6 Greek cuisine 320 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does Skillet Spanakopita-Inspired Spinach and Feta Pie take to make?

Total time is about 55 minutes (20 min prep + 35 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Skillet Spanakopita-Inspired Spinach and Feta Pie?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Skillet Spanakopita-Inspired Spinach and Feta Pie?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Skillet Spanakopita-Inspired Spinach and Feta Pie for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Skillet Spanakopita-Inspired Spinach and Feta Pie vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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