Approx. 10 phyllo sheets (about 40 cm x 40 cm each) of thawed phyllo pastry
500 grams fresh spinach
2 large leeks
1 large onion, finely chopped
1 tablespoon fresh thyme leaves
150 grams feta cheese, crumbled
1 tablespoon olive oil, for frying
¼ cup olive oil, for brushing between the layers
Make sure the spinach is clean and remove the stems. Chop it a bit—not too fine, though.
Removed the green part of the leeks, then carefully wash, making sure they are clean and sand free. Then cut each leek into nice thin slices.
Heat 1 tablespoon of olive oil in a large pan on a low heat. Add the leeks and cook for 10 minutes until the leeks are tender and a bit golden.
Raise the heat to medium-high, add the chopped onion and cook for about five minutes, until the leeks and the onion turn golden.
Add the spinach and a splash of water to the pan (to help the spinach wilt) and cook, stirring occasionally, for about three minutes, until the spinach wilts. Add the thyme and cook for two more minutes.
Transfer the mixture into a bowl. Cool for 10 minutes and mix in the crumbled feta.
Layer four phyllo sheets on top of each other, brushing olive oil between each layer (repeat this process twice). Then cut them (while layered) into 8 rectangles.
Lightly grease a muffin tin sheet (with 12-14 molds) with a bit of olive oil, and place one phyllo rectangle in each muffin tin.
Divide the cooled spinach mixture between the muffin tins, and place a two layered phyllo rectangle on top of each tin (separate the four layered rectangles).
Bake in a preheated oven to 190c degrees for about 25-30 minutes until the bakes are golden and crispy.
Serve hot. These can be kept refrigerated up to three days—just reheat for 10 minutes in a hot oven (350f degrees) before serving.