Preheat oven to 425 degrees Fahrenheit. Line two baking sheets with Gefen Parchment Paper.

Place one pastry sheet on each baking sheet. Use a knife to score a 1/2-inch border around the edges, careful to cut only halfway through the dough. Use a fork to prick the dough all over (making sure not to pierce all the way through) to prevent it from puffing up in the oven.

Bake for 10 minutes. Set aside.

In a bowl, combine eggs, milk, salt, pepper, dill, garlic powder, and breadcrumbs. Divide mixture in half.

Using the back of a fork, press down the centers of the puff pastry crusts so the egg mixture does not spill over.

Divide the spinach and feta evenly between the two crusts and carefully pour the egg mixture over them.

Return to the oven and bake 15–18 minutes, or until the crust is golden brown and the center is set. Serve immediately.

Serving suggestion: Serve with an arugula salad with thin orange slices, shaved Parmesan, and a light white wine vinaigrette.