Spanokopitta (Greek)

Photo credit: http://www.maplespice.com/2011/04/spanakopita.html

SERVES: 6-8

PREP TIME: ~1.25 hours (including toasting pine nuts)

INGREDIENTS
1 lb. organic leeks, washed and sliced thin
6 T. organic olive oil
2 lbs. fresh organic spinach, washed and trimmed/1 lb. frozen organic spinach
1/2 lb. organic feta cheese
3 large organic, free-range eggs, beaten
2/3 c. organic, free-range dairy/almond/soy milk
1 T. freshly chopped organic dill or fennel
1/2 t. organic nutmeg
Sea/Himalayan salt and organic black pepper, to taste
8 organic scallions, sliced
3/4 c. organic pine nuts, toasted
1/2 lb. filo pastry

DIRECTIONS

1. In a large frying pan, sauté leeks in 2 T. olive oil until they soften.  
2. In a large saucepan, wilt the spinach over high heat, drain it thoroughly in a colander and squeeze out excess water.
3. In a large bowl, mash feta with a fork and add beat eggs, milk, dill/fennel and nutmeg, and season well with salt and pepper.
4. Add the prepared spinach, leeks, scallions and pine nuts and fold into the mixture.
5. Grease a 9" square baking dish and line it with half of the pasty sheets.  To do this, lay them down one at a time, brushing each one with olive oil. 
6. Spread the filling evenly over the pastry base.
7. To finish, layer the remaining pastry sheets on top, again brushing each liberally with olive oil, especially the last sheet.
8. Bake at 375* F for 40-45 minutes, until the top of the pie is golden and crisp.  Allow it to cool a little before cutting it into squares.