Stovetop Greek Spanakopita-Inspired Spinach Feta Pie
A quick skillet pie combining spinach, feta, and fresh herbs folded into crispy phyllo triangles, perfect for a light meal or appetizer. This greek-inspired vegetarian ready in about 35 minutes layers washed and chopped fresh spinach, crumbled feta cheese, stalks, 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 290 calories and feeds 4, 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
- 12 oz, washed and chopped fresh spinach
- 6 oz, crumbled feta cheese
- 3 stalks, thinly sliced green onions
- 2 tbsp, chopped fresh dill
- 3 tbsp extra virgin olive oil
- 2 cloves, minced garlic cloves
- 8 sheets phyllo dough sheets
- 1 tsp lemon zest
- 1/2 tsp black pepper
- 2 tbsp water
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 1 tbsp extra virgin olive oil in a large skillet over medium heat. Add 2 minced garlic cloves and sauté for 1 minute until fragrant but not browned.
- Step 2: Add 12 oz chopped fresh spinach to the skillet and cook, stirring frequently, until wilted and most moisture evaporates, about 5 minutes. Remove from heat and let cool slightly.
- Step 3: In a mixing bowl, combine the cooked spinach, 6 oz crumbled feta cheese, 3 sliced green onions, 2 tbsp chopped fresh dill, 1 tsp lemon zest, and 1/2 tsp black pepper. Mix well.
- Step 4: Lay one sheet of phyllo dough on a clean surface and brush lightly with 1 tbsp extra virgin olive oil. Place a heaping 2-tablespoon spoonful of the spinach-feta mixture near one corner. Fold the phyllo over to form a triangle and continue folding the strip until fully wrapped.
- Step 5: Repeat with remaining phyllo sheets and filling. Heat 1 tbsp olive oil in a clean skillet over medium heat. Add the phyllo triangles and cook 2-3 minutes per side until golden and crisp.
- Step 6: Remove from skillet and let cool for 2 minutes before serving warm.
Frequently asked questions
How long does Stovetop Greek Spanakopita-Inspired Spinach Feta Pie take to make?
Total time is about 35 minutes (20 min prep + 15 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 Stovetop Greek Spanakopita-Inspired Spinach 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 Stovetop Greek Spanakopita-Inspired Spinach 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 Stovetop Greek Spanakopita-Inspired Spinach Feta Pie for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Stovetop Greek Spanakopita-Inspired Spinach 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.
