Jump to Recipe· 4.1 from 8 reviews

If you love the fresh, tangy flavors of Greek cuisine and crave something both comforting and crispy, then this Skillet Spanakopita Recipe is going to be your new favorite go-to. Combining the creamy goodness of ricotta and feta cheeses with the vibrant taste of fresh spinach and dill, all wrapped in buttery, flaky layers of phyllo dough, this dish delivers a spectacular harmony of textures and flavors. Best of all, it’s made right in a skillet, simplifying the baking process without sacrificing any of the traditional charm. Let’s dive into how you can bring this delicious skillet spanakopita to your table!

Ingredients You’ll Need

A close-up of a slice of pie on a white plate with ridged edges, showing three layers: the bottom is a dense dark green spinach and cheese filling, the middle is a soft light-colored cheese layer, and the top is made of thin, crispy, golden-brown flaky pastry sheets with some small green herb sprinkles. To the left of the pie slice, there are small bright red cherry tomatoes with a shiny surface. In the background, there is a blurred glimpse of another slice of the same pie on a white plate, sitting on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

These ingredients are simple but essential, each playing a key role in creating the perfect balance of creaminess, freshness, and crispiness in your spanakopita. From the tender onion and fresh spinach to the rich cheeses and delicate phyllo, everything comes together in harmony.

  • Unsalted butter: Needed for sautéing onions and brushing the phyllo, bringing a golden, crispy finish.
  • Small onion, diced: Softens and adds gentle sweetness, balancing the spinach’s earthiness.
  • Frozen chopped spinach (20 ounces), defrosted: The star green ingredient packed with nutrients and classic flavor.
  • Ricotta cheese (1 cup): Adds creaminess and lightness to the filling, making it wonderfully moist.
  • Large eggs (3): Help bind all the filling ingredients together for the perfect texture.
  • Crumbled feta cheese (heaping 1/4 cup): Brings the signature briny tang that makes spanakopita so irresistible.
  • Dried dill (2 teaspoons): Infuses the dish with herbal brightness and authentic Mediterranean aroma.
  • Salt (1 teaspoon): Enhances all the natural flavors without overpowering.
  • Black pepper (1/4 teaspoon): Just a touch to round out the seasoning.
  • Frozen phyllo dough (5 sheets), defrosted: The crisp, flaky layer that creates those irresistible golden edges and delicate texture.

How to Make Skillet Spanakopita Recipe

Step 1: Prepare and Sauté the Onions

Start by preheating your oven to 375 degrees and gathering all your ingredients, making sure your spinach and phyllo dough are fully defrosted. In a 10-inch skillet, melt half the butter over medium heat. Add the diced onions and sauté them gently until they are soft and sweet, about 5 minutes. This step brings out mellow, rich flavors that are foundational to the filling. Once cooked, set aside to cool slightly.

Step 2: Drain the Spinach Thoroughly

Water is the enemy of flaky phyllo, so be sure to squeeze out any excess moisture from your defrosted spinach seriously well. A potato ricer works wonders here, or simply squeeze handfuls between your fists. This keeps your filling firm and prevents sogginess, setting you up for perfect results.

Step 3: Mix the Filling Ingredients

In a large bowl, combine the thoroughly drained spinach with ricotta, eggs, crumbled feta, dill, salt, and pepper. Fold in the sautéed onions, including any buttery goodness left in the skillet. This mixture is creamy, flavorful, and bursting with the traditional notes that make spanakopita such a delight.

Step 4: Assemble in the Skillet

Return the spinach mixture to the skillet, spreading it evenly. Melt the remaining butter and keep it ready with a small pastry brush. Carefully lay one sheet of phyllo dough over the filling, brushing it generously with butter. Repeat by layering the remaining sheets of phyllo, alternating directions for full coverage. Butter between each layer and the top creates extra flakiness and richness. Feel free to crumple or ruffle the phyllo slightly—it will give you those perfectly textured, crispy edges once baked.

Step 5: Bake Until Golden Perfection

Pop the skillet into your preheated oven and bake for 35 to 45 minutes. You’ll know it’s done when the phyllo is golden brown and crisp, with a wonderful aroma filling your kitchen. Let it cool slightly before serving—this helps the filling settle while keeping everything warm and inviting.

How to Serve Skillet Spanakopita Recipe

A slice of pie with three visible layers: the bottom layer is dark green spinach, the middle layer is white cheese, and the top layer is golden brown crispy phyllo dough with flaky texture, all on a white plate with a ridged rim. Next to the pie, there are halved bright red cherry tomatoes with a small sprig of dill on top. In the background, there is a black pan holding the rest of the pie on a round wooden board. Two clear glasses of light yellow drink sit beside another white plate with more pie slices, all on a white marbled surface with a green cloth partially visible. photo taken with an iphone --ar 4:5 --v 7

Garnishes

To elevate your skillet spanakopita, sprinkle a handful of fresh chopped parsley or dill just before serving. A light drizzle of lemon juice or even a dollop of Greek yogurt on the side adds a bright, tangy contrast that complements the rich filling beautifully.

Side Dishes

Pair your spanakopita with a simple Greek salad featuring ripe tomatoes, cucumbers, kalamata olives, and a splash of olive oil. Roasted or grilled vegetables also make fantastic accompaniments, keeping the meal light but satisfying.

Creative Ways to Present

Serve slices directly from the skillet for a rustic, inviting feel, perfect for a cozy family dinner. Alternatively, cut the cooked spanakopita into small squares and serve as elegant finger food at your next gathering. Both ways showcase the crispy layers and creamy spinach filling beautifully!

Make Ahead and Storage

Storing Leftovers

Leftover spanakopita tastes just as delicious the next day. Store it in an airtight container in the refrigerator for up to three days. The flavors meld wonderfully overnight, making it perfect for quick lunches or snacks.

Freezing

This Skillet Spanakopita Recipe also freezes well. Wrap cooled portions tightly in plastic wrap and then foil to prevent freezer burn. Freeze for up to one month. To enjoy, thaw in the refrigerator overnight before reheating.

Reheating

For the best texture, reheat leftover spanakopita in a 350-degree oven until warmed through and the phyllo regains its crispiness, about 15-20 minutes. Avoid microwaving if you want to keep that delightful crunch.

FAQs

Can I use fresh spinach instead of frozen?

Absolutely! If using fresh spinach, make sure to cook it down and squeeze out all the moisture thoroughly before adding it to the filling. This keeps the texture perfect and prevents sogginess.

Is there a vegetarian version of this recipe?

This Skillet Spanakopita Recipe is naturally vegetarian, relying on cheeses and eggs for richness, so it fits perfectly into vegetarian diets already.

Can I make this gluten-free?

The traditional recipe uses phyllo dough, which contains gluten. For a gluten-free option, try using gluten-free phyllo alternatives or thin layers of gluten-free pastry sheets, though the texture might vary slightly.

How do I keep the phyllo dough from drying out while assembling?

Keep unused phyllo sheets covered with a damp kitchen towel while you work. This prevents them from drying out and becoming brittle, making layering much easier.

Can I double the recipe for a larger group?

Yes! Simply use a larger skillet or divide the filling into two skillets. Adjust the phyllo sheets accordingly and bake until golden and cooked through, keeping an eye on baking time.

Final Thoughts

Delighting in every bite of this Skillet Spanakopita Recipe feels like a warm hug from a dear friend, combining rich tradition with straightforward, approachable cooking. Whether it’s a family dinner or a special occasion, this dish brings irresistible flavor with minimal fuss. I can’t wait for you to try it and savor those buttery, flaky layers intertwined with fresh spinach and cheese. Trust me, once you make it, it’ll have a permanent spot in your recipe collection!

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Skillet Spanakopita Recipe

Skillet Spanakopita Recipe
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4.1 from 8 reviews

This Skillet Spanakopita recipe offers a deliciously flaky Greek-inspired spinach pie made easy in a skillet. Layers of buttery phyllo dough encase a savory filling of sautéed onions, ricotta, feta, spinach, eggs, and herbs, baked to golden perfection. Ideal for a comforting appetizer or a light meal, this dish balances creamy and crisp textures with bright, fresh flavors.

  • Author: Martha
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 6 servings
  • Category: Appetizer
  • Method: Baking
  • Cuisine: Greek
  • Diet: Vegetarian

Ingredients

Fillings

  • 4 tablespoons unsalted butter, divided use
  • 1 small onion, diced
  • 20 ounces frozen chopped spinach, defrosted and thoroughly squeezed dry
  • 1 cup ricotta cheese
  • 3 large eggs
  • Heaping 1/4 cup crumbled feta cheese
  • 2 teaspoons dried dill
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper

Phyllo Layer

  • 5 sheets frozen phyllo dough, defrosted

Instructions

  1. Preheat and Prepare Ingredients: Preheat your oven to 375°F (190°C). Ensure the spinach is defrosted and thoroughly squeezed dry to remove excess water. Also, have the phyllo sheets defrosted and ready, keeping them covered to prevent drying out.
  2. Sauté Onions: In a 10-inch skillet over medium heat, melt 2 tablespoons of butter. Add the diced onion and sauté until softened, about 5 minutes. Remove from heat and let the onions cool slightly.
  3. Mix Filling: In a large bowl, combine the well-drained spinach, ricotta cheese, eggs, crumbled feta, dried dill, salt, and black pepper. Stir in the sautéed onions along with any flavorful drippings from the skillet, mixing thoroughly to incorporate all ingredients.
  4. Assemble in Skillet: Transfer the spinach and cheese mixture back into the skillet, spreading it evenly across the base.
  5. Layer Phyllo Dough: Melt the remaining 2 tablespoons of butter in a small dish. Place one sheet of phyllo dough over the filling in the skillet, then brush it generously with the melted butter using a pastry brush. Place the next sheet of phyllo at a perpendicular angle to cover the filling completely and brush with more butter. Continue layering the remaining phyllo sheets similarly, crumpling them slightly to create flaky layers, and brush each with butter as you go. Drizzle any remaining butter over the top layer.
  6. Bake: Place the assembled skillet spanakopita in the preheated oven and bake for 35 to 45 minutes, or until the phyllo dough is golden brown and crisp.
  7. Serve: Remove from the oven and serve hot or warm for the best taste and texture.

Notes

  • Make sure to squeeze out as much liquid from the spinach as possible to avoid soggy filling.
  • Keep phyllo dough sheets covered with a damp towel to prevent them from drying and cracking while assembling.
  • Use a pastry brush to apply butter evenly between phyllo layers to achieve maximum flakiness and richness.
  • Cast iron skillet preferred for even heat distribution and rustic presentation.
  • Leftover spanakopita can be stored in the refrigerator and reheated in the oven to maintain crispiness.

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