Leek, Feta, and Spinach Bundles

Butter

Garlic (I used 2 large cloves, but I really like garlic)

1 Leek

Spinach (I used a bag and half of baby spinach - salad sized bags)

1 package crumbled Feta

One roll of Phyllo (thawed)

Egg

Coarse Grind Black Pepper

Methodology:

Preheat oven to 400

Cut the green ends from the leek, wash and slice in long narrow strips

Blanch in salted water until they darken two shades and are tender and flexible

Shock in an ice bath and set aside

Finely chop the white ends of the leek

Mince Garlic

Chiffonade the Spinach (Fine Slice)

Render leek and garlic with butter until translucent over medium heat

Toss in Spinach to wilt slightly

Remove from heat, transfer to mixing bowl, allow to cool, and add feta

prepare egg wash using 2:1 egg to water ratio whisked until smooth

Stack 4-6 sheets of Phyllo together, cut Phyllo into 3" squares

Cover the sheets of phyllo that you aren't using with a damp paper towel (this keeps it from drying out)

Spoon 1 Tbs of the filling into the center of the dough

Bunch up the corners to create a bundle and tie off with the blanched leek greens (this can take some practice - don't worry, just eat the ugliest ones after they are cooked- they still taste good)

Brush with egg was over bundle and place on a cooling rack

When cooling rack is full, place on a jelly roll pan and transfer to oven

Bake 15 - 20 minutes until bundle begins to brown

Turn off oven, leaving bundles in to brown evenly

These will keep for up to three days - serve at room temperature. If you are going to put them im the fridge, make sure they are completely cooled first.