1. Place leeks, carrots, garlic, Bragg's Liquid Aminos and vegan butter in saute pan. Salt lightly, cover and cook over low heat until the leeks are very soft and slightly caramelized, stirring periodically.
2. Add lemon juice and seasonings to taste. Allow mixture to cool completely with the lid slightly off so that the steam can evaporate. Preheat the oven to 400 degrees Fahrenheit.
3. In a 9x12" pan, gently place alternating layers of phyllo dough and mixture as follows, being sure to brush each layer of phyllo dough with the melted butter, using a pastry brush:- 7 sheets phyllo - half of leek mixture, spread evenly- 3 sheets phyllo- other half of leek mixture, spread evenly- 7 sheets phyllo
4. Using a sharp knife, gently cut through the top and middle layers of phyllo in the desired pattern. Bake for 30 minutes or until phyllo is a light golden brown. Allow to cool before cutting and serving.
Source of recipe: I had some leeks from the farmers' market and some phyllo dough, and wanted to make something like a leek spanikopita. Turns out there is a Greek leek dish called Prasopita that is what I had in mind. This recipe is inspired by a Prasopita recipe I found online at http://medcookingalaska.blogspot.com/2008/03/filo-tips-and-recipe-for-gr... [1], but since I've never actually had the real thing and didn't have all the traditional ingredients, I improvised my own dish.