Cut 2 leeks and the spring onion, and stir fry in a frying pan with a little olive oil. Add the spinach and leave it to shrivel. Open 1 package KANAKI shortcrust pastry, lay 1 of the 2 sheets in a baking pan, open a few holes on the dough so that it will not rise during baking; bake for 20 min at 180°C.
After the ingredients in the frying pan are shrivelled, take them down from the fire, and add the green part from the spring onion, feta cheese, 250 gr. myzithra; salt and pepper to taste and pour the stuffing on the tart.
In a bowl, mix 2 egg yolks, 300 gr. creme fraiche, salt, pepper, and spread the mixture on the tart.
Return to the oven at 180°C for 30 min.