Skillet Spinach Pie

Prep Time:
25 mins
Total Time:
55 mins

Opa! This spanakopita-inspired dish is a great vegetarian main or a hearty side for meat or chicken.


  • ½ stick unsalted butter

  • 1 small yellow onion, chopped

  • 20 ounces frozen chopped spinach, thawed and squeezed dry

  • 1 cup whole-milk ricotta

  • 3 large eggs

  • ¼ cup crumbled feta

  • 2 tablespoons chopped fresh dill

  • Coarse salt and pepper

  • 4 sheets frozen phyllo dough, thawed


  1. Preheat oven to 375 degrees. In a 10-inch nonstick, oven-safe skillet, melt butter over medium. Transfer 2 tablespoons to a small bowl. Add onion to skillet and cook, stirring, until softened, 5 minutes. Remove from heat and let cool slightly. Stir in spinach, ricotta, eggs, feta, dill, 1 teaspoon salt, and 1/4 teaspoon pepper.

  2. Lay 1 sheet phyllo on a work surface and lightly brush with reserved melted butter. Lay over spinach mixture, folding edges under to fit inside skillet. (Keep extra phyllo covered while you work.) One at a time, brush remaining 3 sheets and add to skillet, rotating and scrunching each sheet slightly so edges are offset and top is ruffled. Bake until golden brown and heated through, about 30 minutes.

    Andrew Purcell

Cook's Notes

Squeeze Please
Have a potato ricer? Use it to press excess liquid from the spinach.

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