If you’re a fan of Mediterranean flavors and love quick, satisfying meals, this Cheesy Spinach & Filo Pie Recipe is a game-changer. Known for its flaky filo layers and savory filling, this dish draws inspiration from traditional Greek spanakopita, adding a cheesy, skillet-friendly twist that’s perfect for weeknight dinners or weekend brunches.
Why You’ll Love This Recipe
This filo pie is all about combining convenience with bold flavors. The golden, crispy layers of filo dough encase a filling packed with tender spinach, caramelized onions, earthy mushrooms, roasted red peppers, sun-dried tomatoes, and a deliciously melty cheese blend. Whether you’re vegan or not, the option to use plant-based ingredients ensures everyone can enjoy this dish. Best of all, it’s made in one skillet, which means minimal cleanup!
What is Filo Pie?
Filo (or phyllo) dough is a paper-thin pastry commonly used in Mediterranean cooking. Recipes like spanakopita—a Greek spinach and feta pie—are popular examples of filo pie. This recipe puts a modern spin on the classic by incorporating vegan cream cheese (or regular, if you prefer), caramelized onions, and a medley of fresh and roasted vegetables.
Ingredients That Shine
- Spinach: A nutrient-packed base sautéed with simple seasonings for a tender bite.
- Cheeses: Use your favorite vegan or regular options like feta, mozzarella, or cream cheese for a luscious filling.
- Sun-dried Tomatoes & Roasted Red Peppers: Add a tangy and slightly smoky flavor that complements the cheesy filling.
- Filo Dough: The star of the dish, bringing that iconic flaky texture.
- Mushrooms & Onions: A savory duo that enhances the depth of flavor.
How to Make Cheesy Spinach & Filo Pie
This recipe is designed for simplicity. Using a non-stick or cast-iron skillet, you’ll layer the ingredients between sheets of filo dough brushed with olive oil. The skillet technique gives the pie a perfectly crisp crust and makes flipping it a breeze.
- Prepare the Skillet: Lay filo sheets in the pan, letting the edges hang over.
- Layer the Filling: Spread cheese, spinach, and other ingredients in delicious layers.
- Seal with Filo: Fold the edges over and add a few more filo sheets on top, brushing generously with olive oil.
- Cook on the Stovetop: Toast each side until golden brown and perfectly crisp.
Serving Suggestions
This cheesy filo pie is delightful on its own but pairs wonderfully with:
- A crisp green salad dressed with lemon vinaigrette.
- A side of Greek yogurt or vegan tzatziki for dipping.
- A refreshing Mediterranean mezze spread with hummus and olives.
Tips for Perfecting Your Filo Pie
- Keep Filo Dough Covered: Filo dries out quickly, so cover it with a damp towel while you work.
- Brush Olive Oil Generously: For that signature golden, flaky crust, don’t skimp on the olive oil.
- Customize the Filling: Swap spinach for kale, add olives, or try vegan ricotta for variety.
Why This Recipe is Perfect for You?
Whether you’re craving a vegetarian dinner, a lighter spin on comfort food, or a meal that transports you to the Mediterranean, this skillet filo pie has you covered. It’s quick, packed with nutrients, and easily adaptable to dietary needs. Plus, its golden, flaky crust will have your guests (or family) thinking you spent hours in the kitchen.
Cheesy Spinach & Filo Pie Recipe: Easy Skillet Mediterranean Pastry
Equipment
- Non-stick or cast-iron skillet
- Pastry brush
- Mixing bowls
- Knife and Cutting Board
Ingredients
- Filo dough sheets
- 3 tbsp Olive oil for brushing
- 2 cup Cooked spinach 450 g, sautéed with a pinch of salt and pepper
- 100 g Cream cheese vegan or regular
- 1/2 cup Sun-dried tomatoes 75 g, chopped
- 2 cup Shredded cheese 200 g, vegan or regular cheese like mozzarella or feta
- 1/2 cup Caramelized onions 120 g
- 1 cup Mushrooms 200 g, sautéed with garlic and olive oil
- 1/4 cup Roasted red peppers 60 g, thinly sliced
- 1/4 cup Sun-dried tomatoes 35 g, thinly sliced
- 2 tbsp Fresh herbs: 2 tablespoons parsley or dill, finely chopped
- Salt and pepper To taste
Instructions
Prepare the Pan:
- Lightly oil a non-stick or cast-iron skillet.
- Lay sheets of filo dough on the pan, ensuring the edges come up the sides to fully cover the base (at least 2–3 layers).
Layer the filling:
- Spread half of the shredded cheese.
- Add cooked spinach, mushrooms, sun-dried tomatoes, roasted red peppers, and caramelized onions.
- Add dollops of cream cheese.
- Sprinkle the remaining shredded cheese and fresh herbs.
- Fold the edges of the filo dough over the filling and cover with a few more layers of filo dough, brushing each layer generously with olive oil.
Cook the Pastry:
- Cook on medium heat for 5–7 minutes until the bottom is golden brown.
- Place a plate over the pan, flip the pastry onto the plate, then slide it back into the pan to cook the other side. Cook until golden brown.
Serve:
- Slice into wedges and serve warm.
- Enjoy with a side salad or a dollop of yogurt for dipping.
Notes
– Add your favorite herbs for a personalized touch.
– For a crispier crust, brush olive oil generously between the layers of filo dough.
– Feel free to add your favorite herbs or substitute ingredients for a personalized twist.