Source: dLife

Leeks, caraway seeds, broth, and salt and pepper filling wrapped in phyllo dough and baked until crisp.

Servings

1.0
1 each  cooking spray 2.0
2 lb  fresh leeks 0.25
0 1/4 tsp  caraway seeds 0.25
0 1/4 tsp  salt 0.125
0.125 tsp  white pepper 0.25
0 1/4 cup  fat free reduced sodium chicken broth 3.0
3 each  phyllo pastry dough sheet 1.0
1 each  butter flavored cooking spray

1. Using nonstick cooking spray coat a large skillet and heat over medium heat, then add leeks to the skillet, cook and stir for about 5 minutes or until leeks are tender.
2. Stir caraway seeds, salt and pepper into skillet, then add chicken broth and bring mixture to a boil over high heat.
3. Reduce the heat of the skillet to low and allow to simmer uncovered for about 5 minutes or until the broth has become absorbed, then let cool to room temperature.
4. Preheat the oven to 400 degrees F, then take the phyllo dough and cut each sheet into thirds. Spray with nonstick cooking spray each piece of phyllo dough, then take leek mixture and spoon 2 tablespoons onto the bottom of each phyllo dough piece.
5. Fold 1 corner of the phyllo dough over filling so that a triangle forms, then continue folding like a flag so that a triangular pocket is made.
6. Take remaining phyllo dough and leek mixture and repeat the steps.
7. Take each phyllo dough packet and place on a cookie sheet, coating the tops of each packet lightly with butter-flavored cooking spray and bake for about 20 minutes or until they have become golden brown and serve warm.