You’re right about the home made layers too @MoniDi . They do make the taste. Will probably never understand how does that happen however, I guess that’s part of the whole thing - being home made.
Leek banitsa is a first timer for me, actually. One of the things I like about this forum is learning something new every day. What a Friday, I guess. 
Never even thought of such recipe. Spinach - ok but the leek? Does that substitute the cheese from our classical recipe? Should try it someday.
There was time when I was preparing banitsa at least once a month while living with my cousin. After each party on Friday (a.k.a. Fri-yay), Saturday was that banitsa with boza time. At the moment, it’s more like holiday dish or ‘complement the foreigners’ part of the menu. Did you have such opportunity and how did the Bulgarian cuisine newbies find the dish, if so?