Spring Allium Chevre Filo Rolls

Filling:
1 cup leeks, thinly sliced
1cup ramps, leaves and bottom part, thinly sliced
1cup shallots, thinly sliced
1 Tbsp lemon zest
16 oz chevre (soft goat cheese)
2 oz shredded pecorino romano cheese

about 3/4 cup olive oil (for brushing
10 sheets filo dough
sea salt

In a large skillet, heat 1 Tbsp olive oil, and add leeks, ramps, and shallots.  Saute until tender, about 5 minutes, then add garlic and saute about a minute more until fragrant.  Let cool slightly, then add to a bowl with sea salt, pepper, lemon zest, chevre and pecorino romano.  Mix until well combined.  Preheat oven to 400 degrees, and line a baking sheet with foil.  Lay out sheets of filo dough, and cover with plastic wrap (so it doesn't dry out, since you will be using a sheet at a time.  Place olive oil in a bowl.  Lay out one sheet of filo, and brush it with olive oil.  fold in half like a book.  Brush with olive oil and place 2 Tbsp filling about 1 inch from the bottom, in the shape of a log about 3 inches wide.  Fold in each side over the filling, and brush the top with olive oil.  Roll up egg roll style, and brush with olive oil.  Place on baking sheet.  Repeat with remaining 9 rolls.  Sprinkle with sea salt, and bake for 15-20 minutes, until golden and heated through.  Keep a close eye because they brown quickly!  Let cool slightly before serving.