Step 1

Chop the spinach and the leeks.

Step 2

Transfer the olive oil and the leeks to a large pot and saute over medium-high heat, stirring occasionally, until the leeks are soft, glossy and translucent. Add the spinach and stir until it wilts down. Reduce the heat to a gentle simmer and cook until all the excess moisture is evaporated. This will prevent a soggy bottom.*If you're in a hurry, cook the spinach for 10 minutes, and drain the excess liquid from the pot or squeeze the mixture by hand.

Step 3

Remove the pot from the heat and let it cool down for a few minutes. Add the crumbled feta cheese, the freshly grated black pepper and a pinch of salt. Mix to combine, taste and adjust the salt and the pepper if needed.

Step 4

Preheat your oven to 375 °F (190 °C)

Step 5

Grease your baking dish with olive oil and cover it with the two thirds of the phyllo pastry, brushing each sheet of phyllo dough with olive oil and making sure that the sheets overlap the dish. It's best to arrange the sheets ruffled, as this traps air and makes them crispier after baking.

Step 6

Fill the pie with the spinach and feta filling and level the surface with a spatula.

Step 7

Fold inwards the overlapping phyllo sheets and cover the pie with the remaining phyllo, greasing each layer with olive oil. Tuck the surface phyllo between the pie and the edges of the pan.

Step 8

Score the top layer with a sharp knife (don't go all the way down) and lightly sprinkle the surface of the pie with 2 tablespoons of water (this makes for a crispier crust). Bake in the oven until golden brown. Bake in the lower rack of your oven for 60 minutes or until golden brown on top. Let it cool for 30 minutes before cutting into pieces.