• Place your Grande Round Flexipan® Mold on the top of your Medium perforated baking sheet. Set aside.

FILO PIE PREPARATION

• In a large frying pan heated on medium, add the olive oil and frozen spinach. Cook for about 8-10 minutes until they are defrosted. Then, transfert the cooked spinach to a sieve and gently press down using your spatula in order to remove the water excess.
• Preheat oven to 400F/200C.
• Lay down two sheets of Phyllo Pastry onto your Roul'Pat™. Arrange some cooked spinach and crumbled feta cheese on top.
  
• Using both hands, fold into an accordion.
  
• Transfer it into your Flexipan®. Repeat the Process until you use all your sheets. 
  
• In a mixing bowl, whisk together the eggs, Greek yogurt, milk, Salt and Pepper (season to taste). Pour it all over your pie.
  

BAKE!

• Bake for 35 minutes at 400F/200C. (Every oven heats differently, monitor your tart from 30min).
  
• Once your Greek Feta & Spinach Phyllo Pie is out of the oven, let it cool down for 10 minutes before sliding it onto your serving plate. Enjoy & Bon Appétit!