Skillet Spanakopita

Ingredients:

3 tbsp, il Fustino EVOO (we used Koroneiki)
1, small onion - diced
5 cloves, garlic - minced
1 1/2 pounds, baby spinach
1/4 cup, parsley - chopped
2 tbsp, fresh dill
1/2 cup, Parmesan cheese - grated
1 1/2 tbsp, lemon juice
zest from lemon
2, eggs
6 oz, feta in brine - drained
8 sheets of phyllo dough - thawed and at room temperature
1/4 cup, butter - melted
salt and pepper - to taste

Directions:

Heat a 10 inch case iron skillet over medium heat and add EVOO. Once oil is warmed through add the chopped onion and cook until soft, about 4 minutes. Add in minced garlic and reduce heat to low. Cook over low heat for 2 minutes.

Now add spinach one handful at a time to avoid overcrowding the pan, cook down until all the spinach is wilted (about 10 minutes). Season with a pinch of salt and pepper.

Add the cooked spinach mixture to a fine mesh strainer and press with the back of a spoon until all the liquid is drained out of the spinach, set aside.

Preheat oven to 400 degrees Fahrenheit. Wipe out the cast iron of any spinach particles.

In a small bowl, combine the lemon juice, lemon zest, Parmesan cheese and eggs. Whisk to combine. Stir into the slightly cooled spinach mixture. Fold in drained and crumbled feta, set aside.

Melt the 1/4 cup of butter and prep the phyllo dough. Using a pastry brush, coat each of the 8 phyllo dough sheets in butter and place in the skillet, buttered side up, rotating the angle of each sheet as you place them into the pan. The sheets should hang over the edges slightly. Be sure to gently press to eliminate any empty space in the pan.

Add the spinach and feta mixture over the top of the phyllo dough, smooth over to an even layer.

Crinkle and fold the edges inward, leaving the center of the spinach mixture exposed. Brush the top of the phyllo dough sheets over the top with the remaining butter.

Bake in preheated oven for 25 minutes until the middle is cooked though and the top is golden brown.

Let cool for 5 minutes before serving. Enjoy!