Skillet Spanakopita

Preheat the oven to 350°F (180°C).

Melt the butter and olive oil together in an 8-inch skillet over medium heat. Add the onion and scallions and season with ¼ teaspoon salt and the nutmeg. Cook for 6–8 minutes, stirring occasionally, until the onions are softened. Stir in the spinach, season with the remaining teaspoon of salt, and cook for 4–5 minutes, until most of the moisture has evaporated. Stir in the dill, parsley, mint, and sugar and cook for 1–2 minutes more, until the herbs are fragrant. Remove the pan from heat and let the filling cool, about 10 minutes.

Beat the eggs in a large bowl, then fold in the shredded and crumbled feta. Add the cooled spinach mixture to the eggs and feta and fold to combine.

Wipe out the skillet and lightly grease with olive oil. Lay a sheet of phyllo dough across the pan, gently tucking flush against the bottom (it will hang over the edges) and lightly brush or spray with olive oil. Lay another sheet of phyllo dough on top of the first sheet in another direction and lightly brush or spray with olive oil. Repeat with 4 more sheets of phyllo, alternating where the overhanging phyllo falls each time. Add the spinach filling to the skillet, smoothing the top, and fold the overhanging phyllo over the filling.

Tear the remaining 4 sheets of phyllo in half crosswise. Crumble each piece of phyllo on top of the filling, covering the entire surface. Lightly brush or spray the entire top of the pie with olive oil.

Bake the spanakopita for 38–43 minutes, or until the filling is set and the phyllo is golden brown in most places.

Let cool for 15–20 minutes before slicing and serving.

Enjoy!