2 T. olive oil
1 c. sun dried tomatoes (not packed in oil) cut into 1/4 inch pieces
1 c. finely chopped red onion
2 T. water
2 T. rice vinegar
2 t. brown sugar
1 T. chopped fresh mint
2 T. butter
1 c. finely chopped leeks (white and pale green parts only)
8 oz. soft fresh goat cheese (Montrachet)
1 T. fresh thyme

10 sheets filo
1/2 c. butter, melted

1. Heat 2 T. olive oil in skillet over medium low heat. Add sun dried tomatoes and chopped onion and sauté until the onions are soft, about 8 minutes
2. Add 2 T. water, then 2 T. vinegar and 2 t. brown sugar. Cover and cook until tomatoes are softened, about 5 minutes. Remove from heat and stir in mint
3. Melt 2 T. butter in another skillet. Add leeks and sauté until golden brown about 10 minutes. Remove from heat
4. Stir in goat cheese and thyme
5. Season with salt and pepper
6. Lightly oil 2 baking sheets
7. Brush filo with melted butter and top with a second sheet of filo. Cut into 5 3x14 inch strips.
8. Place 1/2 T. goat cheese mixture and 1 t. sun dried tomato mixture and roll into triangles
9. Brush the tops with butter
10. Bake at 400° F. for 15 minutes