Leeks are in season. Take advantage and make a family-sized pot pie.

Leek, Mushroom and Spinach Pie (prep. time 40 minutes.  Serves 6)

2 C. sliced wild mushrooms

2 leeks, white and some of the green, rough chopped (make sure you rinse them well after you slice them in half before dicing since they can be sandy)

Kathy Whyte/ WNBF News

2 C spinach

2 Tb. butter

2 Tb. olive oil

2 Tb. flour

2 cloves garlic, diced

2 C. vegetable stock

1 ½ C. crumbled feta cheese (optional)

salt & pepper

two prepared pie crusts (unbaked)

Preheat oven to 375. Warm a sauté pan over medium-high heat and add the oil and butter.  Saute leeks, mushroom and garlic until tender. Stir in the spinach to wilt. Set the vegetables aside.  If needed, add another tablespoon or two of butter to the pan and melt over medium-high heat until the butter melts.  Whisk in the flour to make a thick paste. Cook about 1-2 minutes to get the flour taste out. Whisk in the vegetable stock and increase the heat to high. Add salt and pepper to taste. Simmer until thickened.  Add the vegetables back in and pour the mixture into the bottom pie crust. Top with the crumbled feta. Moisten your fingers with a little water and wet the edge of the crust before placing the second crust on top.  Pinch the edges to seal and cut a steam hole in the top crust.  (optional: Brush the top with egg wash to improve the browning.)  Bake at 375 for about 30 minutes until filling is bubbling and the crust is golden brown.  Allow to rest for at least 10 minutes before cutting and serving.