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Ingredients

• 2 large  eggs
• 1/3 cup  creme fraiche or heavy cream
• 2 tablespoons  chopped fresh dill, plus 1/2 cup loosely packed dill sprigs for the salad (optional)
• 1 teaspoon  lightly packed, finely grated lemon zest
• 1/2 teaspoon  kosher salt; more for the salad
•   Freshly ground black pepper
• 1   sheet frozen puff pastry, thawed
• 1 cup  crumbled feta (about 4 ounces); I like Valbreso and Mt. Vikos brands
• 4 small  handfuls baby spinach (about 3 ounces), washed and dried, large stems removed
• 3 tablespoons  extra-virgin olive oil
• 1 tablespoon  fresh lemon juice; more to taste

Description

Position A Rack In The Center Of The Oven And Heat The Oven To 450 Degrees F. In A Medium Bowl, Whisk The Eggs, Creme Fraiche Or Cream, Chopped Dill, Lemon Zest, Salt, And About 10 Grinds Of Pepper.

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