Directions

1. Prepare the pan

Lightly grease a non-stick or cast iron skillet with oil. Layer phyllo dough sheets in the pan so that the edges rise up the sides (use at least 2–3 layers to fully cover the base).

2. Layer the filling

Sprinkle half of the shredded cheese evenly. Add the cooked spinach, mushrooms, chopped sun-dried tomatoes, roasted red peppers, and caramelized onions. Dot with cream cheese. Sprinkle the remaining shredded cheese and chopped fresh herbs. Fold the overhanging edges of the phyllo over the filling and top with a few more layers of phyllo, brushing olive oil between each layer.

3. Cook the pastry

Cook over medium heat for 5–7 minutes until the bottom turns golden brown. Place a plate over the skillet, invert the pie onto the plate, then slide it back into the skillet to cook the other side until golden brown as well.