In a large pan, sauté leek or onion over medium heat. Once softening, add garlic and continue to sauté for a few more minutes. Add meat, breaking up chunks. Cook until starting to brown.

Add shawarma seasoning and tomato paste. Cook until meat is cooked through.

Preheat oven to 375 degrees Fahrenheit.

Keep phyllo that you aren’t using covered. I purchase fresh phyllo dough, which is much easier to work with.

Mix melted margarine with some olive oil to make it easier to spread.

Lay out one phyllo sheet and brush with margarine. Place another sheet on top, add more margarine. Finally, place a third sheet.

Cut phyllo rectangle into four strips (rectangle should be oriented horizontally so you end up with four shorter and wider strips). Place about two tablespoons of meat mixture towards the corner of each strip and fold over to fold a triangle and keep folding over. Repeat with remaining phyllo. You can freeze them at this point.

Place flat on Gefen Parchment lined baking sheet. Brush with margarine/oil mixture.

Bake for about 20 minutes, until nicely browned.