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1
Pre-heat oven to 200C.
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2
Cook pine nuts in a little of butter until brown and set aside
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3
Place large skillet over medium heat and coat with 1.5 Tbsp of oil. 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. Let the spinach wilt and cook down before adding more. season with the pepper.
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5
Remove from the heat and transfer the spinach mixture to a colander over the sink. Using the back of a spoon, gently press out all of the excess liquid. Set aside to cool; the filling needs to cool down a bit to prevent the dough from becoming soggy.
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6
Once the mixture is cool, add the feta, dill, mint, pine nuts, pomegranate juice, grated parmesan cheese and eggs. Fold the ingredients together until well combined.
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7
Brush the bottom and sides of a 9-by-9inch baking dish with oil.
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8
1- Thick Phillo dough or Puff pastry.
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9
Working with 1 sheet at a time, lay the dough on a lightly floured surface and roll it out slightly to fit the pan. Line the bottom of the dish with the first piece of dough, pressing into the corners. Trim off any excess with a paring knife.
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10
Spread the spinach filling evenly over the dough. Cover with the second sheet of dough, trimming around the edges of the dish.
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11
Brush the top with oil.
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12
Bake until the top is puffed and golden brown, about 35 to 45 minutes.
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13
Let stand for 10 minutes before cutting into squares. Serve warm or at room temperature.
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14
2- Thin phillo dough.
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15
On a work surface lightly brush 1 phyllo sheet with butter. Sprinkle 1 tablespoon Parmesan evenly over buttered phyllo and repeat layering with 5 more phyllo sheets, butter, and 5 tablespoons Parmesan.
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16
Arrange last phyllo sheet on stack and lightly brush with butter. Transfer phyllo to tart pan, letting excess hang over edge, and spoon filling onto phyllo, spreading evenly.
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17
Fold edges, add remaining parmesan & cook until golden 30 to 40min
