Lay the pastry sheets in a cake form pan, smearing each sheet with olive oil. Press them well so as to adopt the shape of the cake form pan.
Cut off any excess pastry over the brim and bake the pie in a preheated oven for 25 min, until golden brown.
In a saucepan, add the creme fraiche, milk, dried mushrooms, smoked pork, rosemary (only the leaves), a little salt, and let it simmer over low heat for approx. 15 min.
Cut the white mushrooms in thin slices, the pleurotous mushrooms in oblong slices and the onion in very thin slices.
In a saucepan, saute the onions, half the leek, minced, and a little salt in olive oil. Once they are cooked, place them on a plate.
In the same saucepan, over high heat, heat the mushrooms and a little salt in a little olive oil.
Once the cream is ready, add 1 garlic clove and beat with a stick blender.
Add the cream and onions to the frying pan with the mushrooms.
Turn off the heat and add the spinach, spring onions (green part in very thin slices), parsley (minced), smoked pork (in thin slices), and feta cheese. Stir.
Remove the pie base from the cake form pan, transfer it to a baking pan and pour over the stuffing.
Sprinkle with a little more cheese and bake in the oven at 160 °C with extra heat on the top and bottom oven elements, without air, for approx. 25 min.
Leave it to cool down for a little and serve.