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Chef Megan Mitchell

Online Cookbook

Skillet Spinach Pie

  • Serves: 8
  • Complexity: medium
  • Print
Skillet Spinach Pie


  • 1/2 cup unsalted butter, melted
  • 5 green onions, thinly sliced
  • 2 garlic cloves, grated or finely minced
  • 2 16-ounce boxes/bag frozen chopped spinach, thawed and liquid squeezed out
  • 4-ounce soft goat cheese log, room temperature
  • 4-ounce feta block, crumbled
  • 3/4 cup low fat cottage cheese
  • 1/4 cup chopped dill
  • 1/4 tsp. freshly grated nutmeg
  • 2 eggs, beaten
  • 16 sheets phyllo dough, thawed
  • Flaked sea salt, such as Maldon


  1. Preheat oven to 375F.

  2. Bring a 12-inch nonstick skillet up to heat over medium. Pour in 2 tbsp. of the melted butter then add in the green onions and garlic. Sauté for 3-4 minutes then add in the thawed, drained spinach and liberally season with salt and pepper. Cook for 5-6 minutes.

  3. Remove from heat and pour into a large bowl. Add in the goat cheese, feta, cottage cheese, dill, nutmeg, eggs and a sprinkle of salt and pepper. Stir until combined.

  4. Brush the bottom and sides of a 10-inch cast iron skillet with 1 tbsp. of melted butter. Add in 2 sheets of phyllo dough, overhanging on the sides. Brush with more butter then add 2 more sheets perpendicular to the first sheets put down and brush with more butter. Do this 2 more times using a total of 8 sheets, brushing between additions.

  5. Pour in the filling then fold in the phyllo overhang. Take another piece of phyllo and gently bunch up in your fingers and place down on top of the pie. Do this with the remaining sheets until the entire top is covered. Brush with the butter and sprinkle with Maldon.

  6. Bake for 35-40 minutes or until golden brown and bubbly.

    Recipe Courtesy of Megan Mitchell

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