Step 1

Preheat oven to 375 degrees.

Step 2

Melt 6 tablespoons of the butter in a small bowl and set aside.

Step 3

Heat 2 tablespoons olive oil and the remaining 2 tablespoons butter in a 10-inch cast-iron skillet over medium-high heat.

Step 4

Add the onion, reduce heat to medium and cook for 5-7 minutes or until softened and starting to turn golden.

Step 5

Add the garlic and the spinach. Cook 1-2 minutes or until garlic is fragrant.

Step 6

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

Step 7

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

Step 8

Place a sheet of the phyllo dough on a work surface. Lightly brush a sheet of 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 pan.

Step 9

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

Step 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 used.

Step 11

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

Step 12

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

Step 13

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

Step 14

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

Step 15

Serve warm with lemon wedges if desired.