This is Greek vegetarian classic that sometimes goes by the names Feta Pie and Greek Spinach. Although it looks like something that just came out of the restaurant kitchen, you may be surprised how easy they are to make.
The Spanakopita Skillet: A Vegetarian Favorite
Many people think living a plant-based lifestyle has to be boring or tasteless, but that isn’t the case when you cook dishes like this. With spinach being one of the primary ingredients, it’s automatically packed with vitamins C and K, as well as folic acid, iron, and calcium. Then, you have the added vitamins of A and B12 along with zinc, folate, and phosphorus from the feta and ricotta cheeses.
In other words, this dish does not lack in giving your body the important nutrients it needs. Not to mention, the flavors are amazing!
Phyllo Dough: The “Leaf”
Phyllo in Greek literally means leaf. It resembles a leaf in the fact that it’s a paper thin dough usually made of flour, water, and a small amount of oil. You can have a go at making it yourself, but the store bought kind is much easier to work with. Either way, you’ll want to work quickly with it as it can dry out and become too flaky.
How to Make a Spanakopita Skillet
If you’ve made the mediterranean diet your lifestyle of choice, you may already have many of these ingredients on hand. If not, they can be picked up at your local grocery store. Of course you’ll need spinach, but in addition to that you’ll need:
- a small onion
- bunch fresh parsley
- extra virgin olive oil
- ricotta cheese
- feta cheese
- shredded parmesan (optional)
- dried dill
- sea salt
- phyllo dough sheets
Once you gather these ingredients, you’re set to go!
First, preheat the oven to 375F. Then, using your hands, squeeze as much water as you can out of thawed spinach and place in a bowl. Be sure not to skip this step as you don’t want it to be too watery.
Next, finely dice the onion and mince the parsley. You can mince the parsley stems as well. These have just as much flavor in them as the leaves (if not more). The more flavor, the merrier!
Heat 1/3 of the olive oil in an oven-proof skillet, over medium-high heat. Add the diced onions and cook for 5 minutes, or until tender and translucent. You should smell a nice aroma from them as well. Remove skillet from heat and set aside to cool a bit.
In a large mixing bowl, combine the ricotta, feta, and Parmesan cheese, as well as the eggs, and seasonings. Stir to combine. Then add spinach and parsley; mix thoroughly.
Add the spinach/cheese mixture to the skillet with onions. Mix and combine well.
Remove phyllo dough sheets from the package and lay on a flat surface, close to the skillet. Have a damp towel nearby to keep dough covered in between uses. Remember, these dry out quickly so this is an important step.
Roll up remaining phyllo dough and wrap tightly. Place the skillet in the oven and bake for 35 minutes, until golden brown. Remove from the oven and let the skillet stand for 5-10 minutes before serving. Enjoy!
What to Pair with a Spanakopita Skillet
Although this is considered a one-pan meal, you can pair it with a little something on the side to make it even more filling. Tzatziki sauce is another Greek classic that will add a refreshing dressing-style addition to the spanakopita skillet. You can have a go at making it homemade or pick some up from the grocery store. Having a traditional Greek salad on the side is another light side option. It will compliment the skillet quite nicely and can be served before, during, and/or after.
This is a classic Greek dish that can be made fairly quickly. You can also make the filling ahead of time and store in a seal-tight container, refrigerated until you’re ready to cook it – a great option for meal preppers! Don’t forget to check out our other Greek-inspired and vegetarian recipes to help make your meal planning much easier.
- 20 oz frozen spinach
- 1 small onion
- 1/2 bunch fresh parsley
- 6 tbsp. extra virgin olive oil
- 3/4 c ricotta cheese
- 1 c feta cheese
- 1/2 c shredded parmesan, optional
- 2 eggs
- 1 tbsp. dried dill
- 1/8 tsp. nutmeg
- 1/2 tsp. sea salt
- 1/4 tsp. pepper
- 6 phyllo dough sheet
- Preheat oven to 375F.
- Using your hands, squeeze as much water as you can out of thawed spinach and place in a bowl. Finely dice onion and mince parsley. You can mince the parsley stems as well.
- Heat 1/3 of the olive oil in an oven-proof skillet, over medium-high heat. Add onions and cook for 5 minutes, or until tender and translucent. Remove skillet from heat and set aside to cool a bit.
- In a large mixing bowl, combine ricotta, feta, Parmesan cheese, eggs, and seasonings. Stir to combine. Add spinach and parsley; mix thoroughly.
- Add spinach/cheese mixture to skillet with onions. Mix and combine well.
- Remove phyllo dough sheets from package and lay on a flat surface, close to the skillet. Have a damp towel nearby to keep dough covered in between use. Roll up remaining phyllo dough, wrap tightly, Place skillet in oven and bake for 35 minutes, until golden brown. Remove from oven and let skillet stand for 5-10 minutes before serving. Enjoy!