30-Minute Greek Spinach, Feta & Pine Nut Filo Pie (Skillet Spanakopita)

Traditional Greek Spanakopita can take over two hours to assemble, brush, and bake.

In this recipe, Jamie Oliver streamlines the process into an effortless 30-minute skillet pie. By crumpling water-dampened greaseproof paper to easily mold delicate filo pastry, searing the crust directly on the stovetop for 2 minutes, and finishing it in a screaming-hot oven, you get crackling pastry with a lush, nutrient-packed filling.

Packed with baby spinach, fresh lemon zest, nutmeg, toasted pine nuts, and five pasture-raised eggs, this pie delivers high-quality protein and dark-leaf minerals.

Watch the Recipe Video

Nutritional Architecture: Lutein, Choline & Pinolenic Acid

• Lutein and Zeaxanthin: Spinach is packed with macular carotenoids that filter high-energy blue light and reduce retinal oxidative stress.
• Pinolenic Acid Satiety: Toasted Mediterranean pine nuts (pinoli) stimulate the release of cholecystokinin (CCK) and GLP-1, natural satiety hormones that signal fullness.
• Egg Bioavailability: Baking pasture-raised eggs into the spinach matrix provides dietary fats that increase the absorption of vitamin K and fat-soluble carotenoids.

Mid-Recipe Culinary Connection: If you love vibrant Mediterranean dishes highlighting eggs and garden greens, explore our Mediterranean Avocado Toast with Poached Egg & Za’atar.

Learn about traditional Hellenic olive oil baking and rustic filo heritage via the Greek Gastronomy Guide.

Ingredients Breakdown (US Standard & Metric)

• Fresh Baby Spinach: 1 lb (450g), washed
• Filo Pastry Sheets: 8–10 sheets (thawed)
• Pasture-Raised Eggs: 5 large
• Authentic Feta Cheese: 10 oz (approx. 300g), crumbled
• Sharp Cheddar Cheese: 2 oz (approx. 50g), grated (adds savory ooze)
• Pine Nuts: ½ cup (approx. 100g), toasted
• Fresh Nutmeg: 10 light gratings
• Lemon: 1 whole (finely zested)
• Dried Oregano: 1 teaspoon
• Extra Virgin Olive Oil: 2 tablespoons
• Fresh Rosemary: 1 sprig

Step-by-Step Cooking Technique

1. Toast Pine Nuts & Wilt Spinach: Toast pine nuts in a dry oven-safe skillet over medium heat for 1 minute until fragrant. Set aside. In the same skillet, heat 1 tablespoon of olive oil and wilt the spinach in batches for 40 seconds with fresh nutmeg and lemon zest. Remove to a bowl.
2. Mix Egg-Cheese Filling: In a large bowl, whisk 5 eggs with crumbled feta, grated cheddar, toasted pine nuts, dried oregano, black pepper, and a light pinch of salt. Fold the wilted spinach into the egg mixture.
3. The Greaseproof Paper Hack: Crumple a large sheet of parchment paper under the cold tap until soft like a handkerchief, shake off water, and smooth flat on a counter. Drizzle with olive oil. Layer 4 sheets of filo pastry in overlapping directions, misting lightly with olive oil and dusting with sweet paprika. Repeat with remaining sheets to create a wide pastry rectangle larger than your skillet.
4. Line the Skillet: Carefully lift the parchment paper and pastry, draping it directly into your oven-safe skillet so the edges hang over the sides.
5. Pour & Fold: Pour the spinach-egg filling into the pastry center. Fold the overhanging filo sheets back over the filling in rough, crinkled folds. Scatter with fresh rosemary needles.
6. Stovetop Sear to Oven Bake: Place the skillet over high heat on the stovetop for 2 minutes to crisp the bottom crust. Transfer immediately to a 375°F (190°C) oven for 20 minutes until the filo is puffed, deep golden brown, and crackling crisp. Cut into wedges and serve hot.

Nutritional Analysis (Per Serving)

• Servings: 6
• Calories: 340 kcal
• Protein: 18g
• Carbohydrates: 22g
• Dietary Fiber: 3.5g
• Fat: 21g
• Vitamin K: Over 300% Daily Value