To make spanakopita in a pan, assemble the filling and the dough to contain the filling. Prepare 2 pounds of fresh spinach, 1 bunch of scallions, 2 cups of feta cheese, 2 large eggs, 1/2 cup of Parmigiano cheese, 3 tablespoons of olive oil, dill, parsley, nutmeg and salt. For the dough, assemble 2 teaspoons of milk, 1/3 cup of olive oil and sheets of frozen phyllo dough.
To make the filling, heat a saute pan over medium-high heat. Begin cooking by throwing in handfuls of spinach, cooking and tossing the mixture gently and adding new handfuls when the spinach begins to wilt. Cook until the spinach is gone and the rest in the pan is bright green. Once done, transfer cooked spinach to colander to cool, and once it is cool, squeeze the remaining liquid out with your hands.
Dry the pan, and heat oil to cook scallions until they are soft. Stir in the spinach, and cook a little before turning the heat off and allowing to cool. Once cooled, stir in the eggs, seasonings and cheeses, mixing thoroughly. Once this mixture is complete, fill the phyllo sheets with the filling, and bake at 375 degrees Fahrenheit for 35 to 45 minutes.