Kosovan Pite with Leeks and Feta

Ingredients

• 6 sheets phyllo dough
• 2 leeks, sliced
• 5 oz feta cheese, crumbled
• 1 tbsp olive oil or unsalted butter
• 1 small onion or 2 scallions, finely chopped
• 2 garlic cloves, minced
• 1/2 tsp black pepper
• 1/2 lemon, cut into wedges
• 1/4 cup fresh herbs, chopped
• Kosher salt and freshly ground black pepper

Steps

1. Heat the oven to 375F (190C) and brush a round baking dish with oil. Keep the phyllo under a damp towel while you work, or it dries and shatters within minutes.
2. Halve the leeks lengthwise and rinse thoroughly between the layers, where grit hides, then slice them thinly.
3. Heat the oil or butter in a wide skillet over medium-low heat and cook the leeks and onion with a pinch of salt for 10 to 12 minutes, stirring often, until completely soft and sweet without browning.
4. Add the garlic and black pepper for the last 30 seconds, then tip the mixture into a bowl and let it cool. Hot filling melts the phyllo into paste.
5. Fold the crumbled feta and half the fresh herbs into the cooled leeks. Taste before adding salt, since feta carries plenty.
6. Lay a phyllo sheet on the counter, brush it lightly with oil, spoon a sixth of the filling in a line along one long edge, and roll it into a loose log. Coil it into the dish and repeat with the rest.
7. Brush the tops generously with oil and bake for 30 to 35 minutes, until the pastry is crisp, deep golden, and dry to the touch all over.
8. Rest for 10 minutes so the coils firm up and cut cleanly, then serve warm with the remaining herbs and lemon wedges.

Allergen note: Contains gluten and dairy.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.