Here’s how to make this Chickpea, Spinach and Feta Pie: • 2 large leeks (about 1 pound), roots and wilted tops trimmed, stalks halved lengthwise and thinly sliced • 9 tablespoons extra-virgin olive oil, divided • Salt and pepper • 3 garlic cloves, finely chopped • 5 ounces baby spinach • 1 (15-ounce) can chickpeas, drained • 7 ounces crumbled feta • 1 lemon, zested and juiced (3 to 4 tablespoons), plus 1 more lemon for serving • 1 cup chopped dill • 8 to 10 phyllo pastry sheets (about 10 ounces)
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Here’s how to make this Chickpea, Spinach and Feta Pie: • 2 large leeks (about 1 pound), roots and wilted tops trimmed, stalks halved lengthwise and thinly sliced • 9 tablespoons extra-virgin olive oil, divided • Salt and pepper • 3 garlic cloves, finely chopped • 5 ounces baby spinach • 1 (15-ounce) can chickpeas, drained • 7 ounces crumbled feta • 1 lemon, zested and juiced (3 to 4 tablespoons), plus 1 more lemon for serving • 1 cup chopped dill • 8 to 10 phyllo pastry sheets (about 10 ounces)
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