Clean and wash the spinach thoroughly, then let it drain well in a colander. If using frozen spinach leaves, let them thaw completely and squeeze out excess water with your hands. Finely chop the green onions and leek, then sauté them lightly in the olive oil for 3-4 minutes in a skillet until fragrant. Set aside to cool.

Prepare the dough for the phyllo sheets according to the instructions for 'Perfect Country-Style Phyllo (Rolling Technique)'.

In a large bowl, combine the spinach with the sautéed green onions and leek. Add the eggs, lightly beaten in a separate dish (reserve half an espresso cup to brush the pie at the end), along with the salt and pepper. Mix well by hand until evenly combined. Do not add the cheese yet.

Spread the vegetable mixture evenly over the phyllo in your baking pan.

Sprinkle the crumbled cheese evenly over the entire surface.

Place the top layer of phyllo over the filling, following the instructions, and score only the top layer according to the number of pieces you want.

Using a pastry brush, brush the top of the pie with the reserved beaten egg mixed with 1 tablespoon of water. Bake in a preheated oven at 400°F (200°C) on the middle rack, or at 350°F (180°C) with convection, for 30-40 minutes until golden brown. Before removing from the oven, lift a corner to check that the bottom is baked through.

After removing from the oven, let the pie cool for 15-20 minutes. Cut into pieces and serve. Enjoy!