Spanakopita Roll with Artichoke

1 lb phyllo dough, thawed and unrolled
5 oz baby spinach leaves
1 can artichoke heaters, drained
2 small or 1 large leeks, trimmed, cleaned and sliced
2 cloves garlic, minced
red pepper flakes, to taste
4 oz cream cheese
1 cup grated Parmesan or Gryuère cheese
1/4 cup feta cheese, crumbled

1 egg plus 1 Tbsp water
2 tsp toasted sesame seeds

Preheat oven to 375F.

Stir fry the spinach leaves in a larges skillet until wilted.

Set aside. In the same skillet, add the leeks with one tablespoon water and a dash of olive oil. Cook the leeks for about 5 minutes until the water evaporates and the leeks soften. Add the artichokes and let them begin to brown just a bit - about another 5 minutes.

Add the garlic and the red pepper and cook another 2-3 minutes. Stir in the spinach with the artichokes and mix well.

Carefully unroll the pyllo dough.

Spread the cream cheese evenly onto the phyllo dough.  Scatter the veggie mixture on top. Top with the grated cheese.

Then top with the feta cheese.  Whisk together the egg and the water. Roll up the dough and brush with the egg mixture.

Sprinkle roll with sesame seeds.

Bake for about 30-45 minutes, until nicely browned. Remove from oven, slice and serve.

Serves 4-6.