In a wide pot over medium flame, heat 4 tablespoons olive oil. Add the onions and leeks. Cook, stirring occasionally, until they wilt and start to turn golden, about 20 – 25 minutes. Remove and set aside to cool slightly. Transfer to a mixing bowl. Mix in the chevre or goat’s milk feta if using, salt and pepper, and a bit of nutmeg.

Lightly oil a a shallow, rectangular roasting pan (16-X 12-inch / 40 X 30-cm).

Place the first phyllo sheet in the pan and brush with some of the remaining olive oil. Repeat with five more sheets, generously oiling each sheet. Spoon the filling into the pan and spread it evenly with a spatula. Cover with another four sheets of phyllo, brushing each with olive oil.

Join and fold in the bottom and top overhanging phyllo, rolling it decoratively around the perimeter of the pan to form a pretty rim. Brush the top of the pie generously with olive oil. Score into serving pieces.* Place in the center rack of a preheated oven and bake for about 40-50 minutes, or until the pastry is golden and crisp and the pie pulls away from the perimeter of the pan. Remove, cool in the pan, and serve.