Spanakopita-Inspired Skillet Beans

• 3 tablespoons extra-virgin olive oil, divided
• 1 cup chopped yellow onion (from ½ large onion)
• 4 medium cloves garlic, finely chopped (about 1½ tablespoons)
• ¼ teaspoon crushed red pepper, plus more for garnish
• 1 (10-ounce) package baby spinach
• 1 cup unsalted vegetable broth
• 2 (15-ounce) cans no-salt-added cannellini beans, rinsed
• 1½ cups crumbled feta cheese, divided
• 4 ounces cream cheese (about ½ cup)
• 2 tablespoons finely chopped fresh flat-leaf parsley, plus more for garnish
• 2 tablespoons finely chopped fresh dill, plus more for garnish
• 1 tablespoon lemon juice, plus grated zest for garnish
• ⅛ teaspoon ground nutmeg
• Multigrain pita chips, for serving (optional)

1. Preheat oven to 425°F.
2. Heat 2 tablespoons oil in a broiler-safe large skillet over medium heat. 
3. Add 1 cup onion; cook, stirring often, until tender, about 7 minutes. 
4. Add chopped garlic and ¼ teaspoon crushed red pepper; cook, stirring often, until fragrant, about 1 minute.
5. Add 10 ounces baby spinach in batches; cook, stirring constantly, until wilted, about 6 minutes. 
6. Stir in 1 cup broth and bring to a boil over medium-high heat. 
7. Reduce heat to medium; stir in the rinsed beans, ¾ cup feta, 4 ounces cream cheese, 2 tablespoons each parsley and dill, 1 tablespoon lemon juice and ⅛ teaspoon nutmeg. 
8. Cook, stirring constantly, until the cream cheese is melted and incorporated, 1 to 2 minutes.
9. Sprinkle with the remaining ¾ cup feta and drizzle with the remaining 1 tablespoon oil. Transfer to the oven and bake until bubbly, 25 to 30 minutes.
10.  Increase oven temperature to broil; broil until golden brown, 3 to 5 minutes. 
11. Garnish with additional parsley, dill, crushed red pepper and/or lemon zest, if desired. 
12. Serve with multigrain pita chips, if desired.