Preheat Oven to 400 Degrees

Toast pine nuts in a skillet over medium heat until golden (stir to avoid burning)

Add grated lemon zest and olive oil to pine nuts and toss.

Add eggs, feta cheese, and cheddar cheese in a mixing bowl.

Add a pinch of black pepper and oregano and mix well.

Add pine nuts to the egg mixture and set aside.

Add butter to a skillet and wilt spinach in butter.

Add a piece of parchment paper on a flat surface and rub it with olive oil.

Crunch up the paper and then flatten it into the bottom of an oven-safe skillet.

Arrange the filo into a large rectangle using 4 sheets of filo on the parchment paper.

Brush the filo with olive oil, a pinch of sea salt, pepper, and cayenne pepper.

Then add another layer and repeat steps 9 -10 until you have a total of 3 layers.

Place the egg mixture, wilted spinach, and nutmeg together in a mixing bowl and stir.

Pour the mixture into the filo-lined skillet and spread evenly.

Then, fold the ends of the filo over the mixture and cover completely. Pinch the ends together in the middle.

Place the skillet on a medium-hot burner and cook for approximately two minutes until the bottom begins to sizzle.

Transfer to the oven and cook for an additional 20 minutes until golden brown.

Let set 5 minutes and serve hot.