Keto Crispy Phyllo Beef and Spinach Greek Pie
A layered Greek-inspired pie combining seasoned ground beef, wilted spinach, and creamy feta cheese between crispy phyllo dough strips. Baked until golden in a cast-iron skillet, this one-pan dish delivers Mediterranean flavors with a satisfying contrast of textures. Perfect for weeknight dinners or casual entertaining, this version streamlines traditional spanakopita by using ground beef for heartiness and phyllo strips instead of sheets for easier assembly and maximum crispness.
Ingredients
- 1 pound ground beef
- 1 package (10 ounces) frozen chopped spinach, defrosted, drained well
- 4 ounces herb-flavored feta cheese, crumbled
- 2 eggs, slightly beaten
- 2 teaspoons dried oregano
- 1 large onion, chopped
- 4 to 8 sheets, frozen phyllo dough, defrosted, cut lengthwise into 1/2-inch thick strips
- 2 tablespoons extra-virgin olive oil
- salt(optional)
- black pepper(optional)
- nonstick cooking spray(optional)
Instructions
- 1
Preheat oven to 400F.
- 2
Squeeze spinach thoroughly to remove excess moisture.
- 3
Combine spinach, feta cheese, eggs, and oregano in medium bowl.
- 4
Heat large ovenproof nonstick skillet over medium heat.
- 5
Add ground beef and onion; cook, breaking meat into 3/4-inch crumbles and stirring occasionally, until cooked through.
- 6
Pour off drippings and season with salt and pepper.
- 7
Add beef mixture to spinach mixture and mix well.
- 8
Wipe out skillet and spray with nonstick cooking spray.
- 9
Combine phyllo strips and olive oil in medium bowl and toss to coat.
- 10
Place half of phyllo strips in bottom of skillet.
- 11
Top with beef mixture, pressing gently to flatten.
- 12
Top with remaining phyllo strips.
- 13
Bake until beef is heated through and topping is golden brown.
- 14
Let stand 5 minutes.
- 15
Cut into 4 wedges to serve.
Tips
Squeeze spinach aggressively to remove all moisture; excess liquid will make the filling watery and the phyllo soggy.
Toss phyllo strips with oil in a bowl before layering to ensure even crisping and prevent dry spots.
Let the pie rest 5 minutes after baking so the filling sets slightly, making it easier to cut clean wedges.
Good to Know
Cover and refrigerate up to 3 days. Reheat, covered, at 350F for 10-12 minutes.
Assemble completely, cover with plastic wrap, and refrigerate up to 8 hours before baking. Add 2-3 minutes to baking time if baking from cold.
Serve warm or at room temperature as a main course with a Greek salad, tzatziki sauce, and crusty bread.
Common Mistakes
Do not skip draining the spinach thoroughly to avoid a wet, soggy filling.
Do not skip coating phyllo with oil to avoid a dry, tough crust.
Do not use a skillet without heat-proof handles if finishing under the broiler.
Substitutions
medium
high
FAQ
Can I make this in a regular baking dish instead of a skillet?
Yes. Use an 8x8 or 9x9-inch baking dish and proceed as directed. Add 2-3 minutes to the baking time since the dish will heat less evenly than cast iron.
What if I don't have herb-flavored feta?
Use plain feta and add 1/2 teaspoon dried oregano to the egg mixture. The flavor profile will remain authentic and delicious.
Can I freeze this pie after baking?
Yes. Cool completely, wrap tightly in plastic and foil, and freeze up to 2 months. Thaw overnight in the refrigerator and reheat, covered, at 350F for 15 minutes.