Warm the olive oil in a wide casserole and brown the minced meat until it changes colour. Add the onions and leek and wilt them for 6-7 minutes. Pour the wine in, turn the heat down, season with salt and pepper and cover with a lid. Simmer the minced meat for 20 minutes until the liquid is reduced. Then add the herbs and the cheese. Combine everything well and leave to cool completely. Cut each filo sheet in four pieces and brush them with oil. Put two tablespoons of the filling on each and roll it over. Array the flute pies on a baking tray lined with greaseproof paper, placing the seam underneath. Brush them with olive oil and bake them at 180ºC for 30 minutes until golden brown. Alternatively you can stir-fry the flutes.