Leek Borek | Phyllo Pastry with Sautéed Leeks

Trim off the roots and tough green ends of the leeks and halve them lengthwise. Separate the layers and wash them thoroughly in plenty of water; soil trapped between the layers will remain gritty in the borek if not rinsed away. Slice into 0.5 cm rounds and drain.

Finely chop the onion and sauté it in olive oil until lightly browned. Add the leeks and sauté over medium heat for 12 minutes. The leeks will first release their liquid and shrink by half, then start to brown at the edges. The filling is ready when no liquid runs to the bottom as you tilt the pan. Add the salt and black pepper after removing the pan from the heat, then spread the filling on a wide plate to cool.

Cut the phyllo sheets in half. Place a strip of filling along the wide edge of each half and roll it toward the narrow end. Arrange the rolls on a greased baking sheet with the seam sides down, leaving space between them.

Bake in a preheated 190°C / 375°F oven for 40 minutes. The borek is done when the top is deep golden and no sauce remains at the bottom when you tilt the baking sheet. Lift an edge with a spatula to check underneath; the bottom should be dry and browned.