Notes: 4 leeks equal approximately 4 cups. You may substitute 2 tsp. dried dill for 2 Tbsp of fresh. You can use Greek green olives in place of the kalamata olives or use a combination of both.
1. Preheat oven to 375 degrees F. Spray a 9-by-13-inch baking pan with vegetable cooking spray.
2. Heat 2 tsp. oil in a large nonstick skillet over medium heat, then add leeks. Cook until they have softened but are still bright green and have not caramelized, about 10 minutes. Transfer to a bowl and let cool, about 10 minutes. Put potatoes, egg, and milk in a large bowl and mix to combine, then stir in dill and pepper.
3. Place remaining 2 Tbsp. plus 1 tsp. olive oil in a small cup or bowl. Remove phyllo from fridge, take sheets out of box, and unroll so theyre flat. Cover with a sheet of plastic wrap, and then a clean, damp dishtowel.
4. Place a sheet of phyllo on bottom of baking pan. Using your fingers, lightly dot with olive oil. Place another piece of phyllo on top, gently press down, and continue until you have 4 layers. Do not oil the last sheet.
5. Place half the potato mixture on top and sprinkle with half the feta and half the olives. Top with remaining potato mixture and sprinkle with remaining feta and olives. Top with 1 sheet phyllo and, using your fingers, lightly dot phyllo with olive oil. Continue until you have 4 layers. Oil the last sheet too, using up any remaining oil.
6. Bake at 375 degrees F until golden brown, about 45 minutes. Serve hot or at room temperature. May be made in advance and frozen, then reheated at 350 degrees F for 15 to 18 minutes.
Source: Hannaford fresh Magazine, May - June 2009