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Heat up the olive oil in a saucepan over a medium heat.
After 2 minutes, add the chopped leek and sauté for 2-3 minutes until softened.
In batches add the spinach and close the saucepan with a lid to allow it to wilt, stirring frequently.
Repeat this process until all the spinach has wilted.
Add the cooked spinach mixture to a bowl along with the rest of the ingredients listed above (except for the filo).
Mix until it’s well combined.
Place the mixture in an oven-safe dish to bake at 180 degrees Celsius fan for 25-30 minutes until lightly golden brown on top and the consistency is perfectly gooey.
If adding shredded filo on top, bake the spanakopita for an additional 10 minutes until the top is golden brown.