Skillet Spanakopita with Feta & Spinach

Ingredients

• 10 cups Spinach, wilted and squeezed bone dry
• 8 oz Feta, crumbled or finely chopped
• 1 bunch scallions, sliced
• Big handful dill and parsley, chopped
• 2 eggs, beaten
• 10 sheets phyllo, thawed
• 6 tbsp olive oil or melted butter
• Zest of 1 lemon
• ¼ tsp grated nutmeg
• Salt and black pepper
• 1 tbsp sesame seeds

Method

1. Squeeze the wilted Spinach in a towel until no more water comes out — genuinely wring it. Any moisture left will steam the phyllo from below and give you a soggy base.
2. Mix it with the Feta, scallions, herbs, eggs, lemon zest, nutmeg, salt, and pepper. Taste it raw for seasoning if the filling is cheese-based.
3. Brush a 10-inch skillet with oil and lay 6 phyllo sheets in, brushing each and fanning them so the overhang drapes off the sides all the way around.
4. Spread the filling in, then fold the overhanging phyllo back over the top. Crumple the last 4 sheets loosely and pile them on the surface, brushing with the rest of the oil — those crumples are what turn crisp and golden.
5. Score the top into wedges before baking so it cuts cleanly later, then scatter the sesame seeds.
6. Bake at 375°F (190°C) for 35–40 minutes until deeply golden and audibly crisp when tapped. Rest 15 minutes before cutting along the scores.