Authentic Skillet Spanakopita Recipe - The Cook's Cook

Ingredients

• Extra-virgin olive oil or nonstick olive oil spray, as needed
• 1 liter (5 cups) chopped sweet onions
• 237 ml (1 cup) thinly sliced scallions, white and green parts separated by color
• 5 cloves garlic, minced
• 680 to 907 grams (1 1/2 to 2 pounds) fresh baby spinach, beet greens, and carrot tops*, chopped, or 3 boxes frozen chopped spinach, defrosted and squeezed dry
• 237 ml (1 cup) chopped flat-leaf parsley
• 237 ml (1 cup) chopped fresh dill
• 2.5 ml (1/2 teaspoon) ground nutmeg
• Kosher salt and freshly ground black pepper
• 227 grams (8 ounces) good feta cheese, crumbled
• 3 large eggs, lightly beaten
• 296 ml (1 1/4 cup) ricotta cheese
• 177 ml (3/4 cup) chopped Castelvetrano olives
• 59 ml (1/4 cup) unsalted butter, melted
• 454 grams (1 pound) phyllo pastry sheets, defrosted**