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Skillet Spanakopita

Skillet Spanakopita

  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Servings: 8 to 10

We put a modern twist on spanakopita, the savoury Greek spinach and feta pie. Instead of completely enclosing the filling in the phyllo dough, as is traditional, we leave the filling exposed for a pretty presentation. To simplify prep, we use a single fry pan for cooking everything and call for frozen chopped spinach instead of fresh. After heating the spinach, be sure to drain it well and then squeeze out as much liquid as possible. Spanakopita tastes equally delicious warm or at room temperature, making it a great do-ahead dish.


  • 1 1/2 lb. (750 g) frozen chopped spinach
  • 3 Tbs. extra-virgin olive oil
  • 1 small yellow onion, diced
  • 2 garlic cloves, minced
  • Kosher salt and freshly ground pepper
  • 2 whole eggs plus 1 egg yolk
  • 1/3 cup (1/2 oz./15 g) chopped fresh flat-leaf parsley
  • 4 green onions, white and light green portions, chopped
  • 2 Tbs. chopped fresh dill
  • 1 cup (5 oz./155 g) crumbled feta cheese (preferably sheep’s milk), plus more for garnish
  • 4 Tbs. (1/2 stick) (2 oz./60 g) unsalted butter, melted and cooled slightly
  • 15 sheets phyllo dough, thawed


  • Preheat an oven to 375°F (190°C).
  • In a dry 10 1/4-inch (26-cm) cast-iron fry pan over medium heat, add half of the frozen spinach and cook, stirring occasionally, until the spinach is thawed and starts to release its liquid, about 5 minutes. Transfer the spinach to a colander or a fine-mesh sieve set in the sink or over a large bowl. Let cool and allow the liquid to drain. Repeat with the remaining spinach.
  • Wipe out the pan, set over medium-high heat and warm the olive oil. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook, stirring occasionally, until fragrant, about 1 minute. Season with a pinch of salt and a few grindings of pepper. Transfer to a large bowl and let cool.
  • Transfer the spinach to the center of a large kitchen towel. Gather the ends toward the center and twist them together to tightly enclose the spinach. Squeeze out as much liquid as possible. Open the towel and toss the spinach, then repeat to squeeze out more liquid. Transfer the spinach to the bowl with the onion and garlic.
  • Add the eggs, egg yolk, parsley, green onions and dill to the bowl and stir to combine. Fold in the feta, 1 tsp. salt and a few generous grindings of pepper. Set aside.
  • Wipe out the pan. Lightly brush the bottom and sides with some of the melted butter. Place a sheet of phyllo dough over the pan, then gently press it into the pan, shaping it to fit and leaving at least a 1-inch (2.5-cm) overhang. Brush the phyllo with butter, then lay another sheet on top, rotating it 45 degrees and pressing it into the pan. Brush the phyllo with butter. Repeat with the remaining phyllo, rotating the sheets 45 degrees each time and brushing butter between each one.
  • Spoon the spinach filling into the phyllo and spread evenly. Carefully fold the overhanging phyllo toward the center of the pan and brush the phyllo with the remaining butter. Transfer the pan to the oven and bake until the phyllo is golden brown, 40 to 45 minutes.
  • Let the spanakopita cool for 10 minutes, then sprinkle with feta. Cut into slices and serve warm or at room temperature. Serves 8 to 10.
  • Williams Sonoma Test Kitchen

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