1. Peel the onion and garlic and chop finely. Wash the leek and cut into rings. Wash the spinach, remove thick stems and let drain. Set aside.

2. Heat up a large dutch oven or pot with some olive oil. Add the chopped onion and sauté until soft and glossy. Add the leek and garlic and cook everything over medium heat for 2-3 minutes or until the leek looks glossy and translucent. Add the drained spinach and mix in. Cook for about 8-10 minutes (stir often) until the spinach has wilted down to a fraction of its former volume. There should not be much liquid left in the pot. Remove from the heat and let cool down for about 10 minutes. Crumble the feta cheese (or shepherd’s cheese) and mix with the spinach. Season with some salt and pepper – depending on the saltiness of the cheese you might not need much here. Let everything cool down for another 10 minutes or so.

3. Preheat the oven to 350°F (180°C). Lightly oil a 10 inches (26cm) springform tin or pie dish and set aside. Take your filo dough out of the fridge and place some sheets on your work surface (keep the rest covered so they do not dry out). Take about 4-5 tablespoons of the spinach-feta mix and spread it on one end of a filo dough sheet, then roll up tightly to get one long filo sausage. Roll the sausage up like a cinnamon roll and place it in the center of your baking form. Repeat with more filo sheets and filling to create more sausages and place them around the already rolled-up filo sausage in the baking form. In the end, it should look like one big continuous roll. Brush everything with olive oil (don’t be shy here) and sprinkle with some black cumin seeds. Bake for 35-40 minutes. The Spanakopita should look nicely browned. If you want/need more browning, increase the heat towards the end and place the baking form closer to the heating element for some extra crunch. Take out of the oven and let cool down and set for about 15-20 minutes. Serve warm or cold.