Spanakopita and Smoked Salmon Pie

Preheat oven to 425 degrees F.

Fill small bowl with ample olive oil and set aside with pastry brush. Brush pizza pan with olive oil.

Carefully unwrap and unroll phyllo dough. Remove one sheet and place in center of pizza pan so top and bottom line up at 12 o'clock and 6 o'clock, letting ends overlap the edge of the pan. Brush sheet with olive oil. Repeat with next sheet lining up ends with 9 o'clock and 3 o'clock. Brush with olive oil.

Repeat layering with next two sheets to fill in spaces between the first two sheets. Repeat layering and brushing with olive oil for 20 sheets of phyllo, pausing after 10 sheet to sprinkle with salt.

Brush the last sheet with ample olive oil. Fold overhanging edges of phyllo back into pan and pinch to form a crust. Brush crust with olive oil and place in oven.

Bake for 5 minutes. Remove from pan and let cool slightly while you continue with the filling.

When crust is in oven, preheat a large deep saute pan or Dutch oven with 4 T. olive oil over medium heat. Finely dice onion and chop garlic. Add onion to pan and saute for about 3 minutes. Add garlic and saute for another 2 minutes. Raise heat to medium high, and working in batches if necessary, add spinach with some salt and pepper. Saute to wilt spinach stirring with onions and garlic. Transfer all to a colander to let excess liquid drain from spinach. Press with back of spoon to remove as much liquid as possible.

In a medium bowl, mix spinach mixture with crumbled feta, grated Parmesan, the zest of the lemon, dill and parsley, both chopped, and more salt and pepper to taste. Evenly spread this mixture on the slightly cooled phyllo shell. Return to oven for another 5 to 10 minutes until feta and Parmesan have begun to melt.

Remove from oven and top with strips of smoked salmon. Drizzle with creme fraiche. Cut in pieces and serve warm or let pie cool then top with salmon and creme fraiche and serve at room temperature.