Deconstructed spinach and phyllo dish made in a single pan for a fast meal.
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Preheat your oven to 375°F (190°C) and ensure your phyllo dough is thawed according to package instructions.
Heat olive oil in a large oven-safe skillet over medium heat and sauté the diced onion until translucent, about 5 minutes.
Add the minced garlic and fresh spinach to the skillet, cooking until the spinach is fully wilted and the liquid has mostly evaporated.
Remove the skillet from heat; stir in the fresh dill, lemon juice, salt, pepper, and crumbled feta cheese.
Once the mixture has cooled slightly, stir in the beaten eggs until the filling is well combined and evenly distributed in the pan.
Brush each sheet of phyllo dough with melted butter and roughly scrunch or tear them into large pieces.
Layer the scrunched phyllo pieces over the top of the spinach mixture until the entire surface is covered with a textured crust.
Place the skillet in the oven and bake for 15-20 minutes, or until the phyllo topping is golden brown and crispy.
