1 leek, white portion only
1 cup thinly sliced celery
2 tablespoons butter
1 teaspoon kosher salt
¼ teaspoon white ground pepper
4 sheets (9-by-14-inches) phyllo dough, thawed
6 tablespoons melted butter
Heat oven to 325 degrees. Line a cookie sheet with parchment paper.
Rinse leek thoroughly and chop into small pieces.
In medium pan, melt 2 tablespoons butter and add leeks and celery; sprinkle with salt and pepper. Cook 5 minutes, stirring frequently. Set aside.
On a piece of parchment paper place 1 sheet of phyllo dough, brush with melted butter, and place another sheet of phyllo dough over first. Spread leek/celery mixture over the top sheet.
Place another sheet of phyllo over the filling, brush with melted butter, and then one more sheet of phyllo dough brush with melted butter.
With a pizza cutter, cut into 3-by-2-inch pieces. Place pieces on a cookie sheet lined with parchment paper and bake 20 minutes. Carefully remove from cookie sheet to a cooling rack. Serve warm.