NYT - Skillet Spanakopita

cooking.nytimes.com

8 tablespoons unsalted butter (1 stick)

2 medium leeks (about 1 ½ pounds), white and pale-green parts only, halved lengthwise and thinly sliced crosswise (about 3 cups)

6 garlic cloves, chopped

Kosher salt and black pepper

1 ½ pounds fresh baby spinach

¾ cup chopped fresh parsley leaves

½ cup chopped fresh dill

½ cup freshly grated Parmesan

2 teaspoons lemon zest, plus 2 teaspoons juice (from 1 large lemon)

Pinch of ground nutmeg

2 large eggs, beaten

6 ounces fresh Greek sheep’s-milk feta in brine, drained and crumbled (about 1 ½ cups feta)

8 sheets phyllo dough of any size (see Tip), thawed, laid flat on a sheet pan and loosely covered with a towel

Directions at cooking.nytimes.com

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