Leeks and pistachios spanakopita | Pastas recipe

Ingredients

• 1 large package of 312 g of baby spinaches (or 2 packages of washed and hulled spinaches)
• 250 ml (1 cup) of crumbled feta (about 125 g or 4,5 ounces)
• 1/2 package of ricotta of 475 g
• 3 eggs
• 5 ml (1 teaspoon) of dried oregano
• 1/2 package of (2 cups) of Les Cultures de chez nous sliced leeks
• 6 to 8 bevelled asparagus of 0,5 cm (1/4 inch)
• 60 ml (1/4 cup) of crushed pistachios
• 5 ml (1 teaspoon) of fennel seeds
• 8 phyllo pastry sheets
• 60 ml (1/4 cup) of cold butter
• 15 ml (1 tablespoon) of nature breadcrumbs