Reminiscent of the Greek dish spanakopita, this vegetarian dish is a whole new take on the classic pot pie. There’s a crust of sorts—made of paper-thin phyllo, a dough once-thought persnicketybecause it tears easily and dries out quickly. The good news: You can paste it together any way you like, and no one’s the wiser. That said, those leaf-like layers are perfection and more than worth the trouble when used in the right dish, like this one. The creamy, cheesy, spinachy filling lies beneath a crunchy nest of phyllo dough that adds to the beauty of the finished dish. The result? A pot pie that even a vegetarian can love.