Spanakopita Skillet Pie with Crispy Potato Top

Method

1. 1PrepHeat the oven to 400°F (200°C). Toss the potato slices with the oil and salt. Blend the cottage cheese, eggs and Parmesan on high for 60 seconds, until smooth.
2. 2Cook the leeksHeat the oil in the cast iron over medium. Cook the leeks until fully soft, slumped and lightly golden, 8 to 12 minutes. A pinch of salt helps them collapse. Add the garlic for 1 minute.
3. 3Dry the tofuRaise to medium-high, add the tofu and cook, stirring every minute or two, until dry and crumbly with nothing glistening on the pan, 5 minutes for extra-firm or 7 to 8 for firm.
4. 4Wilt the spinachAdd the spinach in handfuls, stirring until wilted. Keep cooking until the pan is dry, 3 to 4 minutes. Any water left here makes the pie soggy.
5. 5SeasonOff the heat, stir in the dill, oregano, nutmeg, lemon zest and juice, salt and pepper.
6. 6Fold in the custardScrape the filling into a large bowl so the hot cast iron doesn't scramble the eggs. Fold in the custard and feta, then pour it all back into the skillet and smooth the top.
7. 7Shingle the potatoesOverlap the potato slices in rows or a rosette, covering the filling completely and tucking slices into any gaps. Drizzle any oil left in the bowl over the top and scatter the Parmesan.
8. 8BakeBake on the middle rack 40 to 45 minutes, until a knife slides easily through the potatoes and the center no longer jiggles. Check at 25 minutes and tent loosely with foil if the top is already deep golden. Broil 2 minutes only if it needs more color.
9. 9RestRest 10 minutes before cutting into wedges. Finish with fresh dill and a squeeze of lemon.