Begin by preparing the Puff Pastry Shell. Please note the following:- Most of the Puff Pastry we have found is rectangular in shape so you may need to cut about 3-4 inches off the end and place it on the shorter side of the puff pastry in order to cover the pie plate. (see photo in post)- Be very sure to grease your pie plate with olive oil or butter.- You will need to cook the Puff Pastry in the pie plate before you fill it. Follow the directions on the box of the Puff Pastry.- When you remove it from the oven, it will be Puffy. Don't worry, it will settle as you are preparing your Spanakopita filling. Heat 3 tbsp extra virgin olive oil in deep saute pan under medium heat. Saute leeks and scallions for 3-4 minutes.
Begin to add baby spinach to the sauteed leeks and scallion mixture, one handful at a time, As the spinach cooks down, add another handful of spinach until all the spinach has been cooked.
Add the parsley, dill, nutmeg, salt and pepper to taste and combine well.
Remove the spinach mixture from the heat. Crumble the feta cheese over the spinach mixture and combine well.
Pour the spinach mixture into the prepared puff pastry shell and spread evenly.
Gently beat the eggs in a small bowl and pour evenly over the spinach mixture in the prepared puff pastry shell.
Bake at 325° for 35 minutes or until egg is thoroughly cooked.
Allow to cool for 10-15 minutes before serving. Enjoy!