Clean and wash leek thoroughly, to get rid of dirt, then dry and finely cut into thin slices.
Peel potatoes and finely dice.
Heat a tablespoon of oil in the pan, then add diced potatoes and season with salt. Cook on medium, stirring occasionally, until golden brown and crispy. Then, add sliced leek and cook for another minute or two, until the leeks soften and turn a bright green color. Remove from stove and set aside.
Prepare your phyllo dough. We used a store-bought that was divided into thin sheets. We separated each sheet of dough, then coated it with a thin layer or oil (use water if you want softer rolls), folded it and cut in half, so we got 2 two-layered squares from each sheet of dough. You can do this differently, just make sure to get enough squares of dough for your rolls.
Take a spoon of potato and leek filling, place it in a fat line on one end of the dough square, then fold in the top and bottom to secure the ends, and roll the dough in. Apply some more water or oil on the sides and over the top of the roll.
Repeat until you use up all of the dough and filling.
Preheat oven to 180°C / 360°F. Line a baking tray with baking paper, then place rolls on the tray and bake for about 20 minutes, or until golden brown. If you want softer rolls, apply water with a brush while baking.
Once done, remove rolls from oven and set aside to cool. We like them served completely cooled off.