Butternut Squash and Corn Pie Recipe - (4/5)

Ingredients

• 1/3 About 1/3 cup (80 ml) olive oil
• 2 leeks, white and light green parts, thinly sliced
• 1-3 cloves garlic, finely chopped
• 1 butternut squash, peeled, seeded, and cut into 1/2-inch (1 cm) cubes
• 1 1/2 cups (375 ml) fresh, canned, or frozen corn kernels
• 1 1/2 cups (375 ml) grated cheddar cheese
• 1/2 cup (125 ml) chopped fresh parsley
• 1 tsp (5 ml) dried rosemary, crushed
• Salt and freshly ground pepper to taste
• 12 sheets phyllo pastry
• 5 eggs, beaten