Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease two 6-inch skillets.

In a mixing bowl, combine the cream cheese, thawed spinach, mozzarella cheese, feta cheese, fresh dill, sea salt, and black pepper. Mix until well combined. Set aside.

On a clean work surface, gently lay 3 sheets of phyllo down vertically, side by side, overlapping the edges by a 1/4 an inch. Brush with butter.

Next top with three more sheets of phyllo dough (just like the first set, right on top, and vertically), again, brush the top with butter. Repeat with the remaining sheets of phyllo until there are 5 layers (and 3 rows).

Carefully spread half of the prepared spinach and cheese mixture along the shorter end of the layered phyllo dough.

Starting from the end with the filling, gently roll the phyllo dough into a log, enclosing the filling as it is rolled. Be cautious not to tear the dough. Place the roll seam-side down in a 6-inch skillet.

Create a second roll using the remaining phyllo dough, spinach and cheese filling. Add the second skillet.

Brush the tops of the rolls lightly with melted butter. Sprinkle with half the black sesame seeds on each skillet. Bake in the preheated oven for 25-30 minutes or until the phyllo dough is golden brown and crispy.