Drain the sun-dried tomatoes thoroughly and roughly chop them.

Melt the butter in the skillet and wilt the fresh spinach for 2 to 3 minutes.

Transfer the wilted spinach to a plate and wipe the skillet clean.

Brush the skillet with a little melted butter and lay 3 filo pastry sheets inside, allowing the edges to overhang.

Drizzle 1 teaspoon of honey over the filo pastry sheets and scatter one-third of the spinach.

Crumble one-third of the feta cheese over the spinach and add one-third of the sun-dried tomatoes.

Sprinkle one-third of the shredded mozzarella over the filling and fold the overhanging filo pastry edges inward.

Repeat the phyllo, honey, spinach, cheese, tomato, and folding layers twice to make three layers.

Brush the top with the remaining melted butter and cook over medium heat for 4 to 5 minutes.

Flip the tart carefully with a spatula and cook the second side for 4 to 5 minutes until golden and crisp.

Rest the skillet tart for 2 minutes and cut it into 2 portions before serving.