---
title: Skillet Spanakopita (Greek Spinach Feta Pie)
servings: 8
category: dinner
source: From a Chef's Kitchen
image: https://roux.roo.lol/recipe-images/spanakopita.webp
tags:
  - vegetarian
  - mediterranean
  - greek
---

Preheat the oven to 375 degrees.
Melt @butter{6%tbsp} in a small bowl and set aside.
Heat @olive oil{2%tbsp} and the remaining butter in a 10-inch cast-iron skillet over medium-high heat.
Add @yellow onion{1%medium}(finely chopped), cook for 5-7 minutes or until softened and starting to turn golden.
Add @garlic cloves{4}(minced) and @spinach{3%boxes}(thawed and squeezed dry). Cook 1-2 minutes or until garlic is fragrant.
Transfer to a bowl and let cool for 10 minutes. Add @eggs{3}, @dill{2%tbsp}, @salt{1%tsp}, @crushed red pepper flakes{1%tsp}, and @feta cheese{1.5%cups}.
Wipe out the skillet and generously brush the skillet with @olive oil{2%tbsp}.
Place a sheet of phyllo dough on a work surface. Lightly brush a sheet of phyllo dough with the melted butter and place it horizontally in the skillet. Gently work the phyllo into the bottom and up the sides of the pan.
Brush the second piece of phyllo with melted butter and place it perpendicular to the first.
Repeat with the remaining pieces of phyllo, placing the third at a 45-degree angle, the fourth at a 45-degree angle the opposite direction until all 8 sheets have been used.
Sprinkle the Parmesan cheese over the bottom of the crust. Spoon the spinach filling over the cheese.
Fold the overhanging edges of phyllo over the filling and toward the center of the pan.
Brush the top edges with any remaining butter or olive oil.
Bake for 40-45 minutes until the center is firm and the crust is golden brown.
Serve warm with lemon wedges if desired.
