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1 hour 20 mins 40 minutes active, plus cooling
Spanakopita, the famous Greek phyllo pastry or pie filled with spinach and feta, might be made as small triangular parcels for special occasions or baked in large trays for serving a crowd. This version, baked in and served from a 12-inch cast-iron skillet, is doable for a weeknight dinner, yet is impressive enough for a holiday brunch. For the filling, we combine baby spinach with baby kale, which has a bolder, greener flavor that pairs well with the salty, briny feta. Phyllo is packaged either as 9-by-14-inch sheets or larger 13-by-18-inch sheets. The former can be used as is; the latter should be halved crosswise (use a chef’s knife to simply cut through the stack). You will need a total of eight phyllo sheets. As you make the filling, keep the phyllo covered with a sheet of plastic wrap then a damp kitchen towel to prevent drying. If the sheets tear as you work with them, not to worry. Scrunching them to create a pretty ruffled effect hides flaws.
tablespoons salted butter, cut into 1-tablespoon pieces, divided, plus 3 tablespoons salted butter, melted
pound container baby spinach