Zelnik

Heat the oven to 400 degrees Fahrenheit. 

Melt 6 tablespoons of butter in a small saucepan or in the microwave. Brush one of the phyllo sheets lightly with melted butter and place, butter side-up, in a 9-inch round tart pan. Press the pastry into the corners and then brush another sheet of phyllo in the same way, pressing it into the pan at a 45-degree angle to the first sheet. Continue twice more (using 4 sheets total), covering the base and sides of the pan with a uniformly thick layer of phyllo. 

Brush the top layer of phyllo with butter, and trim the overhanging pastry, leaving ½-inch border of dough over the edges of the tart. Place the tart pan on a baking sheet and bake for 10 minutes, or until the pastry is a dark golden brown. Remove from the oven and set aside to cool for 20 minutes.

While the tart shell is baking, prepare the filling. Heat the remaining 2 tablespoons of butter and olive oil in a sauté pan over medium heat. Add the leeks, ½ tsp salt and ½ tsp pepper, and cook for 8-10 minutes, until the leeks are tender. Once cool, combine the leeks, feta, and eggs in a mixing bowl and set aside.

While the filling and crust are cooling, prepare the top layer of pastry. Lay out a sheet of phyllo and brush it with melted butter. Cover with another sheet and repeat until you have four layers of phyllo brushed with butter. 

When ready to bake, pour the leek filling over evenly the cooled tart shell, and place the four-layer phyllo piece on top. Scrunch up the pastry a little to create a wavy, uneven top, and trim the edges so it just covers the filling. Brush with more melted butter and bake for 20-25 minutes, or until the phyllo turns golden brown. Serve warm or at room temperature.