I love sneaking extra veggies into my kids’ dinners, especially with this skillet spinach pie recipe. With a flaky crust and extra cheese, the kids never know they’re eating a vitamin-rich dish, and I’m not hovering over an oven for hours. Put the spinach and phyllo sheets in the refrigerator the night before or early in the morning for thawing


  • 2 large eggs, room temperature, lightly beaten
  • 3 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
  • 2 cups ( 8 ounces) crumbled feta cheese
  • 1-1/2 cups shredded part-skim mozzarella cheese
  • 1/4 cup chopped walnuts, toasted
  • 1-1/2 teaspoons dried oregano
  • 1-1/2 teaspoons dill weed
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • 1/4 cup julienned soft sun-dried tomatoes (not packed in oil), optional
  • 1/3 cup canola oil
  • 12 sheets phyllo dough (14×9-inch size)


  1. Preheat oven to 375°. In a large bowl, combine eggs, spinach, cheeses, walnuts, seasonings and, if desired, tomatoes; set aside. Brush a 10-in. cast-iron or other ovenproof skillet with some of the oil; set aside.
  2. Unroll phyllo dough. Place 1 sheet of phyllo dough on a work surface; brush with oil. (Keep remaining phyllo covered with a damp towel to prevent it from drying out.) Place in prepared skillet, letting edges of phyllo hang over sides. Repeat with an additional 5 sheets of phyllo, again brushing with oil and rotating sheets to cover the skillet.
  3. Spread spinach mixture over phyllo in skillet. Top with an additional 6 sheets of phyllo, again brushing with oil and rotating sheets. Fold ends of phyllo up over top of pie; brush with oil.
  4. Using a sharp knife, cut into 8 wedges. Bake on a lower oven rack until top is golden brown, 35-40 minutes. Cool on a wire rack. Refrigerate leftovers.

Nutrition Facts

  • 1 piece: 334 calories
  • 23g fat (7g saturated fat)
  • 75mg cholesterol
  • 649mg sodium
  • 17g carbohydrate (2g sugars, 5g fiber)
  • 18g protein

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