Leek, Potato and Feta Pies

250 g		potatoes, peeled
1/4 cups		extra virgin olive oil
2 large		leeks (500g), washed, trimmed, thinly sliced
Large pinch		Freshly ground nutmeg
1/4 cups		chopped dill
200 g		crumbled feta cheese
2		egg yolks, lightly beaten
11 sheets		filo pastry
3/4 cups		olive oil, approximately
		Roasted blanched almonds, optional to serve

1	Cook potatoes in boiling salted water until tender, drain anf cool, then crush with a fork or wooden spoon.
2	Heat olive oil in a saucepan, add leeks and stir over low-medium heat for 10mins or until leeks are soft and liquid has evaporated. Transfer to a large bowl, cool slightly, then stir in nutmeg, dill, feta and egg yolks and season to taste with sea salt and freshly ground black pepper.
3	Cut filo pastry sheets in half widthways. Working with half a sheet of pastry at a time (cover remaining sheets with a slightly damp cloth) brush pastry lightly with olive oil, fold in half widthways and place a heaped tablespoon of filling and lightly brush folded edges with olive oil. Roll up pastry to form a log. Repeat with remaining pastry, filling and olive oil. (You may not need all the olive oil.)
4	Place pies on a lightly greased oven tray and cook at 180°C for 20 mins or until pastry is light golden and crisp.
5	Serve pies warm with almonds passed seperately, if using.

Servings: 6

Yield: 22 small pies