Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Cut the green stem off of the leek and discard. Cut the white stem in half lengthwise, and rinse between the layers to make sure there is no dirt and debris. Finely chop the leek.

Finely chop the mushrooms.

Finely mince the garlic with a chef’s knife or a rasp.

Remove the parsley and thyme leaves from the stem, and finely chop.

Measure out the cream, white wine, and melt the butter in a small pot over low heat.

Grate the parmesan cheese.

Take about 2 tablespoons of melted butter and add it to a medium frying pan. Cook the leeks with the mushrooms over medium heat, and Adding flavour to a food to enhance its taste. It can be as simple as salt and pepper or herbs, spices vinegars and condimentsseason with salt and pepper to taste. Cook for about 5 minutes until the leeks and mushrooms are softened.

Add the thyme, parsley, and garlic and cook for another minute until the garlic is fragrant. Add the white wine, cream, and parmesan, and simmer for about 3 minutes. Transfer the mixture to a bowl to cool and set aside for now.

Place a piece of phyllo on the cutting board, and brush it well with melted butter. Continue this process until you have 5 sheets of phyllo.

Spread about half of the mixture down the left hand side of the phyllo lengthwise, leaving about 2 inches of room to start rolling. Fold in the ends of the phyllo, and roll the pastry so it resembled a long log. Transfer to a baking sheet lined with parchment paper.

Repeat the process with the other phyllo pastry and the rest of the filling.

Preheat the oven to 350°F. Bake for 30 – 35 minutes, until the pastry is flaky and golden. Cut into pieces when cooled slightly and serve.