Set for "cream".

Spinach well rinsed to drain. Only use the leaves cut into large strips, a little salt. Place the spinach in a colander, mash and a good squeeze of juice.

In a saucepan heat the butter and stew the leeks for 2-3 minutes, then add the green onions to simmer for 2 minutes. Stew the onions add the squeezed spinach and cook, stirring constantly, 5-7 minutes, remove from heat and add dill. Fold the prepared spinach in a colander and give good to drain. Cool. Place the spinach and feta cheese in a blender and lightly punching, add in the cream pepper and salt after you try the cream.

Place the rolled out dough on a baking tray, covered with baking paper and cut into 16 pieces.

Bake at 220* for 10-15 minutes, focus on your oven!

Ready hot cakes cover with baking paper and slightly press the top of the surface, as if "releasing" them from the air.

Cool.

Spread with cream of spinach and sprinkle top with crumbs. P. S. If it is not possible to prepare cream of fresh spinach, you can use frozen, just make sure when fighting to allow to evaporate the liquid.