Phyllo Dough Spanakopita Skillet Pie

1. Heat the oven. Arrange a rack in the middle and preheat to 375°F.

2. Squeeze the spinach like you mean it. Put thawed spinach in a fine mesh strainer or wrap in a clean towel and squeeze out as much water as possible. Dry spinach is the difference between crisp pie and soggy sadness.

   

3. Cook the aromatics. In a 10 to 12-inch oven-safe skillet, warm olive oil over medium heat. Add onion and cook 5 to 7 minutes until soft. Add garlic and cook 30 seconds until fragrant. Stir in scallions and cook 1 minute. Remove from heat and let cool 3 to 5 minutes, until warm, not hot.

   

4. Mix the filling. In a large bowl, whisk eggs. Add squeezed spinach, cooked onion mixture, feta, Parmesan, dill, parsley (if using), lemon zest, lemon juice, salt, pepper, and red pepper flakes (if using). Mix until evenly combined. Taste and adjust seasoning. Feta is salty, so go slow.

5. Set up your phyllo station. Unroll phyllo and cover with a slightly damp towel. Keep melted butter nearby with a brush. Work with one sheet at a time.

6. Build the bottom layers. Brush the skillet lightly with butter. Lay in 1 phyllo sheet, letting the edges hang over the sides. Brush with a thin coat of butter (think: glossy, not drenched), about 1 to 1 1/2 teaspoons per sheet. Repeat with 5 more sheets, rotating the skillet each time so the overhang is evenly distributed. Do not stress about tears. Patch with whatever piece is in your hand.

7. Add the filling. Spoon the spinach mixture into the skillet and spread into an even layer.

8. Top it off. Lay 1 phyllo sheet over the filling, brush with a thin coat of butter, and repeat with 4 to 5 more sheets, buttering between each. Now fold the overhanging edges up and over the top, scrunching gently for a crinkly lid. Use the last 1 to 2 tablespoons of butter on the top for the best browning and crunch.

   

9. Bake. Bake for 35 to 45 minutes, until deeply golden and crisp and the center looks set (no wet jiggle). If the top browns too fast, loosely tent with foil for the last 10 minutes.

10. Rest, then slice. Let cool 10 to 15 minutes before slicing. This helps the filling set and keeps the pieces neat.

    

Practical Tips and Variations

• Butter vs oil: Butter gives the best flavor and browning. You can swap in olive oil for a lighter vibe, or do half and half.
• Make it extra crispy: Use the “crinkle method” for the top sheets. Loosely scrunch each sheet before laying it on, then butter. More peaks and valleys equals more crunch.
• Add protein: Fold in 1 cup chopped cooked chicken or 6 oz browned ground turkey for a heartier dinner.
• Cheese swaps: Try part ricotta for a creamier filling, or add mozzarella for extra pull.
• Fresh spinach option: Use 1 1/2 to 2 pounds fresh spinach. Cook it down in batches, cool, then squeeze dry before mixing.
• Skillet note: Cast iron is ideal for crisp edges. If yours is not well-seasoned, butter the pan well. If you are using nonstick, make sure it is truly oven-safe to 375°F (check the manufacturer).
• Serving idea: I love this with a quick cucumber salad or a lemony yogurt sauce.