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Preheat the oven to 190°C
Prepare the leeks: Place the sliced leeks into a colander and rinse them well, rubbing to loosen any dirt. Rinse again and drain well. (No need to dry them — the residual water helps with cooking.)
Cook the leeks: Heat a 10-inch ovenproof skillet over medium-high heat for 1–2 minutes. Add 2 tablespoons of olive oil and the leeks (they’ll look overfilled but will cook down). Season generously with salt and pepper and cook, stirring occasionally, until wilted — about 3–5 minutes.
Add the aromatics and filling:
Prepare the phyllo topping:
Bake the pie:
Cool and serve: