Skillet Spanakopita

1. Sauté Leeks and Garlic

Melt 3 tablespoons of unsalted butter over medium heat in the skillet. Add the sliced leeks and chopped garlic, stirring to combine. Season with kosher salt and black pepper to taste. Sauté until the leeks are softened, about 10 minutes.

2. Wilt Spinach

Add the fresh baby spinach to the skillet with the leeks and garlic, and cook until wilted, about 7 minutes.

3. Preheat Oven and Prepare Filling

Preheat the oven to 400 degrees. In a large bowl, combine chopped parsley, dill, freshly grated Parmesan, lemon zest and juice, and a pinch of ground nutmeg. Strain the excess liquid from the cooled spinach mixture, then add it to the bowl along with the beaten eggs and crumbled feta. Mix thoroughly.

4. Assemble Phyllo Crust

Melt the remaining 5 tablespoons of butter. Layer a sheet of phyllo dough in the skillet, brush it with butter, then rotate the skillet slightly and place another sheet on top. Repeat with all 8 sheets, ensuring each is buttered and placed at a different angle.

5. Add Filling and Bake

Pour the spinach-feta mixture into the skillet, spreading it evenly. Fold the overhanging phyllo edges over the filling and brush the top with butter. Bake in the preheated oven for 20 to 25 minutes, until the phyllo is golden and the filling is set.

6. Cool and Serve

Remove the skillet from the oven and let the spanakopita cool for about 10 minutes before serving. This allows the flavors to meld and the slices to hold their shape when cut.