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Preheat the oven to 180°C (fan). Get your pan ready.
Slice the leeks lengthwise, clean them thoroughly, and cut them down to fit snugly into your pan.
Add the leeks and water to the pan. Cover and steam for 10 minutes, until they're tender and the water evaporates. Remove and set aside.
In the same pan, add olive oil, rosemary, honey, lemon juice and zest, chili flakes, and salt. Stir well. Place the leeks back in, cut-side down, to soak up all that flavor.
Brush every 2 sheets of filo with olive oil, then stack into 4 double layers.
Drape the pastry stack over the leeks, tucking the edges gently into the sides of the pan. Brush the top with olive oil.
Bake for 40 minutes, or until the filo is golden and crispy.
Let it cool for a few minutes. Then carefully flip the tart onto a cutting board or serving plate.
Finish with crumbled feta, fresh mint, a drizzle of honey and olive oil, and a sprinkle of za'atar.