Spanakopita made in a skillet. The filling goes right in the pan, and phyllo is piled on top for a great one pan vegetarian dinner.


Easy spanakopita in a skillet

This is my favorite one-pan, easy skillet meal.  I adore Greek food, because I generally find it to be full of flavor and mostly healthy. It’s full of bright, fresh herbs (like dill and parsley) and feta provides a nice salty bite. There’s so much to love about Greek food.


But, let’s get real for a second. Cooking dinner every night is HARD, and when I want a certain type of food that I don’t make all the time (like, Greek food), I’m more likely to order take out or pick it up from my favorite restaurant.

But this version is so easy! We’re making the filling that’s typically inside spanakopita, and placing it right in a skillet. Then, instead of rolling and wrapping it up in sheets of phyllo, we’re just going to pile the phyllo on top and call it a day. A quick brush of butter makes the phyllo get just as crispy as if it were wrapped around the spinach and baked in the oven. 


This is how it looks before the oven. Do you see those wee pools of butter? 


And this is how it looks after baking. Can you see the crunch?

spanakopita easy recipe

I feel like I can taste the crispiness just by looking at this photo!

Yield: 4

Skillet Spanakopita

easy spanakopita recipe

Spanakopita made in a skillet and topped with crispy phyllo sheets baked in the oven.

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour


  • 4 tablespoons unsalted butter, divided use
  • 1 small onion, diced
  • 20 ounces frozen chopped spinach, defrosted
  • 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
  • 5 sheets frozen phyllo dough, defrosted


  1. Preheat the oven to 375. In a skillet with a 10" cooking surface, melt 2 tablespoons of the butter over medium heat. Add the onion and saute until softened, about 5 minutes. Remove from heat and let cool slightly.
  2. Meanwhile, squeeze the water from the defrosted spinach. Do this very well--I used a potato ricer, or you could squeeze a handful at a time between your fists. Water is not your friend in this recipe.
  3. In a large bowl, stir together the squeezed-dry spinach, ricotta, eggs, feta, dill, salt and pepper. Stir in the diced onion and the drippings from the skillet. Next, scrape all of the mixture back into the skillet.
  4. Melt the remaining 2 tablespoons of butter in a small dish and have ready with a small pastry brush. Layer one sheet of phyllo dough on top of the spinach in the skillet (keep the rest of the phyllo dough covered to prevent drying out while you work). Brush the layer with butter.
  5. Next, layer another sheet of phyllo in the opposite direction to fully cover the spinach. Again, brush with butter.
  6. Finally, crumble the last 3 sheets of phyllo over the top of the dish. The more crumpled the top, the more flaky layers there will be. Drizzle the remaining butter on top. (In case you're tempted, don't skimp on the butter: phyllo without butter tastes like raw flour).
  7. Bake in the oven 35-45 minutes, until the dough is golden brown and crispy. Serve hot or warm.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 275Total Fat: 16gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 132mgSodium: 668mgCarbohydrates: 20gFiber: 3gSugar: 1gProtein: 14g

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