Spinach Spanikopita

Directions

1. Preheat the oven to 375.

2. Melt 6 tablespoons of butter in a small pot or bowl and set aside.

3. Heat 2 tablespoons of olive oil and the remaining 2 tablespoons butter in a 9 inch cast iron skillet on medium-high heat.

4. Add the onion to the skillet, reduce the heat to medium and cook for 5-7 minutes or until softened and they begin to look translucent.

5. Add the minced garlic and the spinach to the skillet. Cook mixture for about 1-2 minutes or until garlic is fragrant and spinach is warmed through.

6. Transfer the mixture to a bowl and let it cool for 10 minutes. Add the eggs, dill, salt, crushed red pepper flakes and feta cheese.

7. Wipe out the skillet and generously brush the skillet with olive oil.

8. Place a sheet of the phyllo dough on a clean work surface. Brush the phyllo dough with the melted butter and place it horizontally in the skillet. Gently work the phyllo into the bottom and up the sides of the skillet.

9. Brush the second piece of phyllo with melted butter and place it perpendicular to the first one.

10. Repeat with the remaining pieces of phyllo, placing the third at a 45-degree angle, the fourth at a 45-degree angle the opposite direction until all 8 sheets have been placed into the skillet.

11. Sprinkle the Parmesan cheese over the bottom of the crust. Spoon the spinach filling over the cheese.

12. Fold the overhanging edges of phyllo over the filling and toward the center of the pan.

13. Brush the top edges with any remaining butter or olive oil.

14. Bake for 40-45 minutes or until the center is firm and the crust is golden brown.

15. Serve warm!