• 1/4 cup (50 mL) melted butter
• 3 tbsp (45 mL) olive oil
• 9 sheets phyllo dough
• 2/3 cup (150 mL) leek (white part only), finely sliced, blanched and cooled
• 1 cup (250 mL) sun-dried tomatoes (oil-packed or rehydrated and drained), finely sliced
• 2 tbsp (30 mL) chopped fresh oregano or basil (or a combination)
• Salt and freshly ground pepper, to taste
• 2/3 lb (300 g) Canadian Brie cheese, cut into 12 thick slices

1. In a small bowl, stir together melted butter (still hot) and olive oil. Brush on 3 sheets of phyllo dough. Place another phyllo sheet on top of each sheet, brush with more butter/oil mixture and repeat, making 3 stacks of 3 sheets each. Cut each stack in half to make 6 pieces and line 6 muffin cups.
2. In a bowl, combine leek, sun-dried tomatoes, herbs, salt and pepper. Divide mixture evenly among phyllo cups. Top each cup with 2 slices of Canadian Brie. Close bundles by pinching dough at top, using a little melted butter if necessary to make dough stick.
3. Preheat oven to 375°F (190°C). For a shiny, golden finish, brush tops lightly with butter/oil mixture. Bake for 15 to 20 minutes. Serve on a bed of snow-pea or alfalfa sprouts, or on a mesclun mix.

20 servings
Side dish suggestions: A light, dry wine with the unmistakable fruity taste of Côtes-du-Rhône will go splendidly with the bouquet of aromas in the bundles. Serve at 8°C to 12°C.

Tips: Freeze unbaked bundles in muffin pan. Once frozen, remove from pan and place in a freezer bag. To bake, return frozen bundles to muffin pan to preserve their shape (add an extra 5 to 7 minutes to baking time).

Bundles can be pre-baked for about 10 minutes, then reheated before serving.