Make your pastry:

1. In a food processor add flour and salt, blend until incorporated.
2. Add cold butter cubes and pulse until butter resembles pea size crumbs.
3. Add crisco/shortening and pulse until butter resembles little crumbs (don’t overpulse).
4. Slowly add your cold water and pulse until the dough forms into a ball, or gently shape it into a ball by hand. Flatten dough into two discs and wrap in plastic and refrigerate for 30 minutes or until ready to use.

Make your filling:

1. Preheat oven to 375˚F.
2. In a large pan sauté leeks and garlic in butter and oil. Add salt, stir occasionally on medium heat until leeks are soft and translucent. Turn heat to low and add spinach one cup at a time, cook just until spinach has wilted. Remove from heat.
3. Working on a piece of parchment paper roll out 1 disc of pie dough (save the other dough for another day or double the filling to make one large galette).
4. Roll out to a rough circle about ¼ inch thick (you may want to tape down the parchment paper and dust with flour). In the middle of the circle add filling, leaving approx. a 2 inch border. Sprinkle the top of the filling with feta.
5. Fold the 2 inch edges over the filling to create a crust or pocket.
6. Brush the pie dough with milk and sprinkle the entire galette with pepper. Slide a baking sheet under the parchment paper to easily transfer the galette.
7. Place in the bottom half of the oven and bake for approx. 35-40 minutes, or until golden brown.
8. Let cool on a cooling rack for 10 minutes before serving.
9. Serve warm.