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Take 2 red bell peppers and split them lengthwise, then remove the seeds and membranes. Roast the peppers with a kitchen torch on a hardy cookie sheet, or roast them in the oven under the broiler until they are blackened and bubbly.
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Scrape off the blackened skin and chop the peppers into flat pieces.
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Slice 1 leek
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Add 1 cup of white wine and 4 cups of vegetable broth to a large saucepan.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjkU0ae5-8jyg_aJcSjwhKBwRi8PC8Q_Kski5HeFBXeokMKWq8fmI3cFXP8FayQcbYg7VF0wB9nq6G0KCNPkZORr9sbgR3OqpAC6l0I1EozJweyVc8U01D_tH2qLidpady1V4P6cQ084k/s200/_MG_3697.jpg)
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Bring Wine and Broth to a simmer. Keep it on the heat. In a separate saute pan, add Sliced Leek and 1 Clove Garlic (chopped), and 1 bulb of fennel (minced) to 2 T Olive Oil.
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Add 2 cups of raw short-grained rice to the Leeks and Garlic in oil. Stir and cook until the rice looks clear. Add one cup of the hot broth at a time, allowing the rice to absorb the liquid while stirring before adding another cup.
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Using about 12 sheets of phyllo dough, create a "crust" by misting each sheet with olive oil then draping it over a springform pan in a circle.
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Layer with half the risotto rice, 1/2 lb of raw spinach leaves, 1/2 of the pepper pieces, 4oz feta cheese
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Repeat the layers with the rest of the rice, 1/2 lb of spinach, the rest of the roast peppers, and 4oz of feta cheese. Fold the draped phyllo dough over the top of the filling.
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Bake at 350ºF for 80 minutes or until center is hot and feta is melted.
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Remove the outside of the pan and slice carefully
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My son took this photo of me while I was cooking the risotto. Yes, I'm a happy person in the kitchen.
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