1/2 lbs butter
one leek (white part only) fine dice
2 Bosc pear (peeled, halved, cored and medium dice)
3/4 cup cheddar cheese
3t whole grain Dijon mustard
2 sheets of Athens Ready to Go Fillo Dough
Melt 2t butter in medium sauté pan over medium heat. Add leeks and sauté for 5 minutes. Add pears and sauté for 3 minutes. Transfer to medium bowl and stir in cheese, mustard, and salt. Let cool slightly.
Place phyllo dough on work surface. Place pear mixture in log along short end of phyllo, leaving a one- inch border at each end of pear mixture. Fold in sides and roll up tightly into a log. Brush all over with butter. Transfer to a baking sheet
Bake in preheated 375 F oven for 15-20 minutes. Transfer strudel to cutting board and cut in diagonal pieces.