Prepare the Pan: Lightly oil a non-stick or cast-iron skillet (about 9-10 inches/23-25 cm in diameter). Carefully line the bottom of the skillet with 2 to 3 sheets of filo dough, allowing the edges to generously come up and overhang the sides of the pan. Gently brush each individual filo sheet lightly with olive oil as you layer them. This ensures crispness.

Layer the Filling: Begin by sprinkling half of the shredded cheese evenly over the filo dough base in the pan. Next, layer the cooked spinach, sautéed mushrooms, chopped sun-dried tomatoes, roasted red peppers, and caramelized onions over the cheese. Evenly add spoonfuls of cream cheese on top of these layers. Finish by sprinkling the remaining shredded cheese over the filling and scatter the chopped fresh herbs (parsley or dill) on top.

Seal the Pie: Carefully fold the overhanging filo edges from the base layer over the filling, creating a rustic seal. Then, top the pie with 2 to 3 more fresh filo sheets, brushing each one lightly with olive oil as you layer them. Gently tuck in any excess filo edges around the perimeter of the pan to fully seal the pie and create a neat appearance.

Cook the Pastry: Place the skillet over medium heat on your stovetop. Cook for 5 to 7 minutes, or until the bottom filo crust is beautifully golden brown and crisp. To cook the other side, carefully place a large, flat plate or a cutting board directly over the pan. With one swift, confident motion, flip the pie onto the plate. Then, slide the pie carefully back into the pan (uncooked side down) to cook the other side until it’s also golden and crisp, about 5-7 more minutes.

Serve: Once both sides are golden and crispy, remove the pie from the heat. Let it rest in the pan for 2 to 3 minutes before carefully transferring it to a cutting board. Slice the pie into wedges using a sharp knife. Serve warm, and for an optional touch, accompany it with a fresh side salad or a dollop of cooling yogurt or tzatziki.