Skillet spinach and greens pie with feta, topped with puff pastry

Thinly slice six scallions; swish them in a bowl of water so any dirt sinks, lift into a strainer and drain.

Cook the scallions in a little olive oil in a skillet over medium heat for a few minutes until softened.

Add three grated garlic cloves just until warmed through without burning.

Add two and a half pounds of fresh baby greens in batches over high heat so they wilt and their liquid evaporates, seasoning each batch with salt and black pepper.

Stir in three or four tablespoons of flour and let it cook a little to toast, then take off the heat.

Add a heaping teaspoon of dried dill, then eight ounces of softened cream cheese, mixing until smooth.

Crumble in six to eight ounces of feta, add more black pepper and taste; it probably needs no more salt.

Roll a sheet of puff pastry to about 14 to 16 inches, lay it over the filling, crinkle the edges and cut a few slits on top.

Mix one egg yolk with a couple of tablespoons of water and brush over the pastry (or use heavy cream or half and half).

Bake in a 375F oven 35 to 45 minutes until puffed and deep golden.

Let it sit 10 to 15 minutes before serving.