Preheat your oven to 375°F. Lightly spray a medium sized baking dish with olive oil. My dish was 10½ x 7½" in size.

In a pot, bring some water to a boil. Add in your broccoli florets and 1 tsp salt. Return to a boil and after 1 minute remove the broccoli to a paper towel lined plate to dry. Give them a 5 second rough chop. Drain the same pot of its water and wipe clean. Heat the 1 tsp olive oil and saute your scallions for 1 minute on medium high heat. Remove from pot and set aside.

In a large bowl, whisk together the flour, baking powder, salt. Add in the milk, eggs and ¼ cup olive oil and mix. Batter should be somewhat thick. If batter is runny, add more flour, 1 tablespoon at a time, until it thickens a bit. Lastly, fold in the feta, mozzarella, broccoli, scallions and dill. Transfer mixture to your baking dish and spread out evenly with a rubber spatula. Sprinkle the top with the grated pecorino and spray with olive oil. Bake for 45-50 minutes or until top is golden brown. Allow to cool 10 minutes in the pan and then slice and serve.