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1
Preheat the oven to 350F.
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2
Place a large skillet over medium-high heat and coat with the 3 tablespoons of oil.
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3
When the oil is hazy, add the leeks and garlic; cook and stir until fragrant and very soft, about 4 minutes.
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4
Add the spinach in handfuls, folding the leaves under with a spoon as you add each batch.
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5
Let the spinach wilt and cook down before adding more.
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6
Once all the spinach is in the pan, season with the pepper.
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7
Remove from the heat and transfer the spinach mixture to a colander over the sink.
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8
Using the back of a spoon, gently press out all of the excess liquid.
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9
Set aside to cool; the filling needs to cool down a bit to prevent the dough from becoming soggy.
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10
Once the mixture is cool, add the feta, dill, mint, and eggs.
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11
Fold the ingredients together until well combined.
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12
Brush the bottom and sides of a 9-by-13-inch baking dish with oil.
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13
Working with 1 sheet at a time, lay the dough on a lightly floured surface and roll it out slightly to fit the pan.
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14
Line the bottom of the dish with the first piece of dough, pressing into the corners.
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15
Trim off any excess with a paring knife.
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16
Spread the spinach filling evenly over the dough.
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17
Cover with the second sheet of dough, trimming around the edges of the dish.
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18
Brush the top with oil.
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19
Bake until the top is puffed and golden brown, about 30 to 35 minutes.
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20
Let stand for 10 minutes before cutting into squares.
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21
Serve warm or at room temperature.
