Spinach Pitta

Defrost the puff pastry. For the filling, select the spinach, remove the stems, rinse and drain. Use only the white part of the leek: Cut the stalk lengthwise, bend apart and rinse under running water. Cut the leek into very narrow strips. Remove the peel from the onion and cut it very small. Heat the olive oil in a saucepan and sauté the onion. Add the leek and cook until translucent. Add the spinach and steam in a closed saucepan for 5-8 m inutes until soft, without adding water. Drain everything in a sieve and chop it into small pieces. Put the vegetables in a suitable bowl, season with salt, pepper, freshly grated nutmeg, dill or fennel and parsley. Mix the eggs and stir them into the well cooled vegetable mixture. Fold the crumbled cheese into the filling. Preheat the oven to 200 °C. Roll out the puff pastry on a floured surface, alternating lengthwise and diagonally, and cut into 25×30 cm rectangles (1 1/2 rectangles per unit). Brush the rectangles with melted butter. Spread a cooled rinsed baking sheet with half of the dough sheets, lapping the edges of the dough over the sheet. Spread the filling evenly over the pastry sheets, folding the edges of the pastry inward over the filling. Cover the pitta with the remaining pastry sheets. Using a fork, make several holes in the dough s

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