Photo of Skillet spinach, pea shoot, and spring herb pie by WW

Skillet spinach, pea shoot, and spring herb pie

Total Time
1 hr 25 min
40 min
40 min
This recipe, half frittata and half savory pie, is a delicious riff on Greek spanakopita. Thinly sliced potatoes line the pan, replacing the traditional phyllo, to make an easy crust. The zing of the dill and rich saltiness of feta are baked into the filling. This dish is perfect for brunch and special enough for Mother's Day or Easter when the best dishes make the menu. Serve with a fresh mixed greens salad topped with carrots and cucumbers for some cool crunch. Make this on a Sunday and serve slices throughout the week for an effortless breakfast. Leftovers are tasty reheated or at room temperature.


Extra virgin olive oil

2 tsp


1 medium, chopped

Fennel seeds

½ tsp, roughly chopped

Crushed red pepper flakes

½ tsp

Baby spinach

10 oz

Kosher salt

¾ tsp, divided (or to taste)

Black pepper

tsp, freshly ground (or to taste)

Fresh parsley

2 Tbsp, chopped


1 Tbsp, chopped

Cooking spray

4 spray(s)

Uncooked potato

½ pound(s), small fingerling variety, very thinly sliced

Uncooked pea shoots

4 oz, finely chopped

Egg whites

16 oz

Reduced fat feta cheese

6 oz, crumbled

2% reduced fat milk

¼ cup(s)


1 large egg(s)

Lemon zest

½ tsp


  1. Preheat oven to 375°F.
  2. Heat oil in a large cast-iron skillet over medium heat. Add shallot, fennel seed, and red pepper flakes; cook until slightly softened, stirring occasionally, 3 minutes. Add spinach, season with 1/2 tsp salt, and 1/8 tsp pepper; cook until wilted, stirring occasionally, 2-3 minutes (cook spinach in batches if necessary). Stir in parsley and dill; remove from skillet and set aside. Wipe skillet clean.
  3. Generously coat bottom and sides of skillet with cooking spray; heat over medium heat. Add potatoes in a single layer, overlapping slightly until they completely line bottom of skillet; cook potatoes, just until they begin to soften, 2 minutes (season with salt and pepper, optional).
  4. Squeeze out excess moisture from spinach mixture; evenly scatter over potatoes. Sprinkle with pea shoots; set aside.
  5. Whisk together egg whites, feta, milk, egg, and lemon zest until well-combined; gently whisk in 1/8 tsp salt and pinch pepper (optional). Pour egg mixture into skillet; bake until set, 25-30 minutes.
  6. Remove from oven; let sit 5 minutes before slicing into 8 pieces.
  7. Serving size: 1 piece