Stovetop Spanakopita-Inspired Spinach and Feta Pie
A quick, pan-cooked spinach and feta pie with layers of flaky phyllo-inspired pastry and fresh herbs. This greek-inspired vegetarian (vegetarian) ready in about 35 minutes layers washed and chopped fresh spinach leaves, crumbled feta cheese, beaten large eggs 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 310 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
- 10 oz, washed and chopped fresh spinach leaves
- 7 oz, crumbled feta cheese
- 2, beaten large eggs
- 3, thinly sliced green onions
- 2 tbsp, chopped fresh dill
- 4 tbsp extra virgin olive oil
- 6 sheets, thawed phyllo dough sheets
- 1/2 tsp black pepper
- 1/2 tsp kosher salt
Instructions
- Step 1: Heat 2 tbsp extra virgin olive oil in a large skillet over medium heat. Add 3 thinly sliced green onions and cook for 2 minutes until softened.
- Step 2: Add 10 oz chopped fresh spinach leaves and sauté for 5 minutes until wilted and most moisture evaporates. Season with 1/2 tsp kosher salt and 1/2 tsp black pepper.
- Step 3: Remove the skillet from heat and stir in 7 oz crumbled feta cheese, 2 beaten large eggs, and 2 tbsp chopped fresh dill until well combined.
- Step 4: In a separate nonstick skillet, heat 1 tbsp olive oil over medium heat. Place one sheet of phyllo dough, fold or layer to fit the pan, and cook for 1 minute until warmed and slightly crisp.
- Step 5: Spoon about one-third of the spinach and feta mixture evenly over the phyllo. Layer another phyllo sheet on top, drizzle with 1 tbsp olive oil, and repeat layering until all filling is used, finishing with a phyllo layer on top.
- Step 6: Cook over low heat for 5-7 minutes covered, then carefully flip the pie using a plate, add a little olive oil, and cook another 5 minutes until golden and crispy on both sides.
- Step 7: Remove from heat, let cool slightly, then cut into wedges and serve warm.
Frequently asked questions
How long does Stovetop Spanakopita-Inspired Spinach and Feta Pie take to make?
Total time is about 35 minutes (15 min prep + 20 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 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 Stovetop 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 Stovetop Spanakopita-Inspired Spinach and 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 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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