- Makes 12-15 spiral pastries:
- 1-pound (13” by 18”) phyllo pastry sheets, thawed and at room temperature
- 6 ounces salted butter, melted
- Optional: sesame seeds for garnish
- For the Filling:
- 3 leeks, cleaned and sliced into half moons
- 2 scallions, sliced
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 4 roasted red peppers from the jar, diced
- ½ pound feta cheese,
- 2 eggs, beaten
- 2 tablespoons finely chopped fresh mint leaves
Preheat the oven to 400 °F, 200°C.
Combine the leeks, olive oil, and some salt in a pot and cook over medium-high heat for 8-10 minutes. Stir often to prevent burning.
Add scallions and cook over high heat about 3-5 minutes.
Allow to cool and crumble feta cheese into the mixture. Fold in the diced red peppers and mint. Mix to combine then season with salt and pepper.
Fold in the beaten egg.
Remove the phyllo pastry from packaging and place it on your work surface. Work with it quickly so it does not dry out and begin to crumble. You can keep it from drying out by placing a dry kitchen on top of the phyllo then a slightly damp kitchen towel over it.
Take one phyllo sheet and drizzle with some melted butter. Spread 1-2 tablespoons of the leek mixture along the widest side of the sheet. Fold it upward to form a log. Roll from the edges inward to form a spiral shape.
Place on a baking tray lined with parchment paper.
Brush the spirals with the remaining melted butter and sprinkle the tops with sesame seeds if desired.
Bake in the center rack of the oven until golden. About 35-40 minutes.
Allow to cool 15 minutes before serving. Enjoy!
Make Ahead Instructions:
Assemble the pastries and chill in the freezer (unbaked) until firm.
Wrap in plastic wrap and keep frozen up to 3 weeks.
When ready to bake, remove plastic and bake until golden.