Skillet Pan Spanakopita (Spinach Pie)

 

Spanakopita (also known as spinach pie), features a yummy spinach and feta filling nestled in layers of crispy phyllo dough. In our opinion, it also happens to be one of the best ways to eat your greens. Because who can resist anything that’s wrapped in a flaky, golden brown crust?! This version uses a skillet pan to streamline the assembly process.

While the crust may seem like the biggest hurdle to making homemade Spanakopita, the truth is, store-bought phyllo is available in the grocery store freezer aisle. It's the assembly process that can take time—if you're diligently folding the phyllo around spoonfuls of filling to make individual hand pies. We love an individual hand pie, but we rarely (if ever) have the time on a weeknight. So instead, we make one large spinach pie directly in a skillet pan. This method is a lot less finicky and cuts down on prep time. Now, we often enjoy homemade Spanakopita throughout the week!

Jump to:

• Key Ingredients
• How to make
• How to serve
• 📖 Recipe

Key Ingredients

• Phyllo dough: You can buy phyllo dough in the freezer section of your grocery store. For the best results, thaw the package in the fridge overnight. Then, let the package sit at room temperature while you prepare the filling. Phyllo dough dries out easily, so keep it in its package or covered, until you need to use it.
• Frozen spinach: The frozen spinach gets briefly heated on the stove to defrost it—then it's important to squeeze out as much liquid from the spinach as you can to avoid a watery filling. Go for packages of frozen spinach here because you'll need a lot of it.
• Kale: This recipe really packs in the greens! While kale isn't a traditional Spanakopita ingredient, we love to add it. The kale helps to bulk up the filling and keeps it extra green, without releasing a ton of extra water in the baking process.
• Eggs: Whisked eggs help bind the filling.
• Scallions (green onions): This filling gets its flavor from lots of fresh herbs and aromatics, like thinly sliced scallions.
• Fresh dill: Dill adds fresh, herbaceous flavor to the filling. You can use leftover dill in tzatziki for serving, and it's also delicious sprinkled over roasted potatoes.
• Feta: Crumbled feta adds a salty and tangy element to the filling—and it's extra pretty as a garnish on top!

How to make

To make the filling: You’ll start with frozen spinach and defrost it in a skillet pan. Once the spinach is defrosted, let it cool and drain in a colander. It's important to squeeze out as much water from the defrosted spinach as possible—this helps avoid a watery filling. Then, combine the spinach with sauteed onion and garlic, kale, eggs, fresh herbs, feta, and seasonings.

To assemble: The crust is made by laying down alternating sheets of phyllo dough in the skillet pan. The sheets of phyllo are bigger than the pan, so let it hang over the edges (this is what you want!). A light brushing of olive oil in between the layers helps everything get crispy and golden brown. Once you’re done layering, spoon in the filling, and fold over those extra edges. Pop the skillet in the oven, forget it, and then 40-45 minutes later pull out your beautiful golden brown Spanakopita!

Watch the video below for how to assemble this Skillet Pan Spanakopita!

How to serve

Spanakopita is best served warm. We like to crumble extra feta cheese on top and serve it with a generous dollop of tzatziki. You can serve Spanakopita as a main or side dish. It pairs especially well with roasted potatoes and Greek salad.

📖 Recipe