Name: Easy Spinach & Feta Pie
Yield: 8
Cuisine: Greek
Ingredients: 1 sheet puff pastry; 1.5 pounds (680g) mixed baby greens (spinach, chard, kale); 1 pound (455g) baby spinach leaves; 1/4 cup olive oil; 6 scallions, thinly sliced; 2-3 garlic cloves, grated; salt, to taste; freshly cracked black pepper, to taste; 1/4 cup all-purpose flour; 1 heaping teaspoon dried dill; 8 oz (230g) cream cheese, softened; 8 oz (230g) feta cheese; egg wash: 1 egg yolk plus 2-3 tablespoons water

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Creamy spinach, greens, and feta filling topped with flaky puff pastry in a skillet!

Spinach, power greens and feta topped with puff pastry.

Watch the Video:

I know everyone loves different versions of spinach pie, so I’m sharing another one. My easy spinach and feta pie is full of mixed greens and cooked in a cast iron skillet. If you follow my spinach pie variations, you know I don’t usually cook the filling. However, for this skillet pie, I do cook the filling because I use a lot of fresh greens. I use delicate baby spinach, kale, and chard and combine them with feta and cream cheese in a skillet. Then, top the filling with puff pastry. It all comes together and bakes in one skillet, so this may be my easiest version yet!

You can make this every day

Buttery, flaky puff pastry
Melt in your mouth greens
Creamy cheese
Briny bites of feta
Super easy, rich, and creamy skillet spinach and feta puff pastry pie!

Everything you’ll need

Puff pastry
Baby greens –spinach, chard, kale, arugula, or your favorite combination
Baby spinach leaves
Olive oil –try the one in our shop made from my family’s olive trees!
Scallions –thinly sliced and swirled in a bowl of cool water to release any dirt
Garlic cloves –grated or minced
Salt
Freshly cracked black pepper
All-purpose flour
Dried dill –or ¼ cup of fresh dill, mint, and/or parsley
Cream cheese –softened to room temperature
Feta cheese –crumbled from a block to avoid overly salted pre-crumbles
Egg wash: 1 egg yolk whisked with 2-3 tablespoons of water

Easy Spinach Skillet Pie with Phyllo

If you want to skip the puff pastry and use phyllo, this spinach skillet pie will be just as delicious. My favorite way to use it is to crinkle up the layers in an accordion style way, and keep adding accordion layers until the filling is covered. You can watch my Tik Tok Crinkle Greek Custard Cake video to see how I crinkle the phyllo layers. Brush the phyllo with butter or olive oil and bake the exact same way as you would the puff pastry skillet pie.

How to make Easy Spinach and Feta Pie

Preheat the oven to 375 °F, 190 °C.
Heat a cast-iron skillet (12-inch) over medium heat and cook the scallions with olive oil and a pinch of salt until softened –about a minute or two.
Add the garlic and warm through until fragrant –a few seconds.
Add the greens in a few batches and cook over high heat so that most of the liquid evaporates.
Season with salt and pepper.
Then, add the flour and toast for a few minutes.
Remove the pan from the heat and mix in the dill and cream cheese until smooth.
Crumble the feta and add it to the mixture.
Taste and adjust seasoning if needed.
Roll out the puff pastry to 14-16 inches in diameter on a floured work surface.
Put it over the filling to cover it completely, and fold the sides to fit in the skillet.
Cut some slits in the puff pastry to allow the steam to escape, and brush it with the egg wash.
Bake on the center rack of the preheated oven for about 35 minutes or until golden.
Allow the pie to rest for 15 minutes to set before serving.

Puffier puff pastry topping

If you’d like the puff pastry to be puffier, use both sheets of the puff pastry from the box without rolling it. Arrange it over the filling in an even layer without overlapping too much, so the pastry bakes evenly. You can even cut the puff pastry to fit or create shapes to make a decorative top. Let me know what your favorite way is!

Creamy Spanakopita filling topped with puff pastry

Serving

The hardest part about this recipe is waiting for the pie to set. Fifteen minutes can seem like forever when smelling and looking at this delicious golden brown pie. However, it’s important to give the filling a chance to set. If you cut it too soon, the filling is so hot that it runs together as you try to remove the slices. So, try to keep yourself occupied during this cooling period. I serve it as an appetizer, side dish, and I even eat it for lunch sometimes. I know you’ll make this as often as I do. Kali Orexi!

More Spanakopita Recipes:

Easy Spinach & Feta Pie

Yield: Serves 8

Creamy Spinach, greens, and fet filling topped with flaky puff pastry in a skillet.

Ingredients

1 sheet puff pastry
1.5 pounds (680g) mixed baby greens (spinach, chard, kale)
1 pound (455g) baby spinach leaves
1/4 cup olive oil
6 scallions, thinly sliced
2-3 garlic cloves, grated
salt, to taste
freshly cracked black pepper, to taste
1/4 cup all-purpose flour
1 heaping teaspoon dried dill
8 oz (230g) cream cheese, softened
8 oz (230g) feta cheese
egg wash: 1 egg yolk plus 2-3 tablespoons water

Instructions

Preheat the oven to 375 °F, 190 °C.

Heat a cast-iron skilllet (12-inch) over medium heat and add the scallions with the olive oil and a pinch of salt. Cook until softened about a minute or two.

Add the garlic and warm through until fragrant, a few seconds.

Add the greens in a few batches and cook over high heat so that most of the liquid evaporates. Season with salt and pepper.

Add the flour and toast for a few minutes.

Remove the pan from the heat and add the dill and cream cheese. Mix until smooth. Crumble the feta and add it to the mixture. Taste and adjust seasoning if needed.

Roll out the puff pastry so that it covers the filling.

Place the pastry over the filling and cut some slits on top so that the steam escapes.

Brush with the eggwash.

Bake on the center rack of the preheated oven for about 35 minutes or until golden.

Allow the pie to rest for 20 minutes before serving.

Kali Orexi! Enjoy.

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