This spinach pie is an easy version of Greek Spanakopita that our family loves.

• phyllo/filo pastry
• 1 package frozen spinach – thawed & drained
  1 package crumbled feta cheese (plain or seasoned)
  ¼ medium sweet onion
  3 slices leek -minced
  2 tsp. minced garlic
  3 eggs
  1 Tbsp. crushed oregano
  ½ Tbsp crushed basil
  1/8 tsp crushed tarragon
  1/8 tsp nutmeg
• salt & pepper to taste
• 
  butter
  olive oil

In a frying pan, heat up 2 Tbsp. olive oil. Chop the onion, leek and garlic and saute until translucent.

In a 10-inch round baking pan (I use stoneware), spread butter to grease the bottom and sides of the pan. Lay the phyllo pastry in layers (around 5 layers is good).

Add the herbs, spinach and feta cheese and cook for 5 minutes.

In a separate container, crack the eggs & stir to scramble them. Add some salt & pepper to taste. Add the eggs and stir to mix them into the spinach mixture. Cook for about 2 minutes longer.

Pour the spinach mixture into the pan, and spread around to fill the pastry. Lay 3 layers of phyllo pastry, drizzling with olive oil between layers. Fold the corners towards the center of the pan.

Bake at 350°F for 30 minutes, or until browned.

Slice like a pie, and serve with tzatziki sauce or sour cream.

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Notes:

Feel free to increase the garlic & onion, or to replace the leek with onion.

Some add-ins we use: bacon, mushrooms, goat cheese, Chinese five spice or Garam masala.

If your store is as mistaken as mine often is, and only carries puff pastry instead of phyllo, you can use a sheet each for the top and bottom, just know that it will take about an hour to bake it. Last time I use that substitute, it took about 50 minutes & was just starting to brown. 5 more minutes would have been good.

Roll the puff pastry out to fit your dish, put a piece in the bottom, fill it, and put the other piece on the top. It makes a great quiche this way.