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1
Heat the olive oil in a large skillet.
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2
Add the onion and leek and cook over moderately high heat, stirring, until just golden, about 5 minutes.
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3
Add the spinach and dill and cook, stirring, for 2 minutes.
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4
Let cool slightly.
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5
In a bowl, combine the cottage cheese, feta, Parmesan and bread crumbs.
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6
Add the spinach mixture and season with the salt and pepper.
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7
Stir in the egg.
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8
Line 2 baking sheets with parchment paper.
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9
Stack 13 sheets of phyllo on a work surface short end toward you.
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10
(Keep the remaining phyllo covered with plastic wrap and a damp towel.)
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11
cut the phyllo lengthwise into quarters, so that each sheet yields four 17-inch-long strips; keep the strips covered separately.
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12
Set another sheet of phyllo on the work surface, long end toward you, and brush lightly with some of the butter.
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13
Lay 1 long phyllo strip along the bottom edge of the buttered phyllo into thirds the short way so that you have three 12-inch-long strips with a double thickness at the bottom.
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14
Mound a scant tablespoon of the spinach filling in the center of the bottom of each strip and shape the filling into a 1 1/2-inch log.
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15
Fold the sides of the phyllo in, overlapping them slightly, and gently press down to seal.
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16
Brush the inside of the phyllo strip with butter and roll up tightly from the bottom to form a cigar.
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17
Set the pastry on a prepared baking sheet, seam side down, and brush the top lightly with butter.
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18
Continue making the rolls with the remaining phyllo and spinach filling.
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19
Preheat the oven to 400; position 2 racks in the upper and lower thirds of the oven.
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20
Bake the pastries for about 20 minutes, or until golden and crisp, switching the pans halfway through baking.
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21
Let cool slightly, then serve warm.
