Leek, Chickpea, & Spinach Slab Pie

Heat a few glugs of olive oil over medium heat in a shallow, heavy-bottomed pan. When the oil starts to shimmer, add the leeks (2 large) and thyme (5 sprigs) and cook for about 10 minutes, stirring often, until the leeks are supple and just starting to turn golden brown.

Add the chickpeas (1 can), spinach (5 oz) and a splash of water and cover the pan with a tightly fitting lid for 3 minutes.

Uncover the pan (the spinach will now be melted), stir in a big pinch of flaky salt and cook for another 5-10 minutes, until the flavors have started to marry. Take off the heat and salt to taste.

Unwrap the puff pastry on your prepared baking sheet—you're aiming to have a 10" x 13" horizontal rectangle. If the puff pastry rectangle were a book, you're going to add the chickpea filling on top of the right page, leaving a 1.5" margin all the way around. Top the filling with cheese, if using. Then fold the left page over the right to make a big ol' Pop Tart-lookin' thing.

Use the tines of a fork to press the edges together all the way around your proverbial Pop Tart, then use a sharp knife to poke holes in the center of the crust to let the steam escape.

Brush the top with your egg wash and place it in the over for 30-35 minutes until it's golden brown.