In a medium bowl mix feta, cream cheese and chives in a bowl and set aside.

Spray oil in your pan and preheat pan to low- medium heat. Beat one egg at a time and add salt and pepper as desired. (Hold off on beating the remaining eggs)

Pour your one beaten egg into the oiled small omelet pan (8 or 9 inch pan) and swirl the pan around to distribute the egg evenly in the pan. Sprinkle 1 tablespoon of the chopped leeks, red bell pepper and spinach on to the top of your omelet while it is still wet and cooking. Place a lid on top of you pan and allow to cook on low heat for just about 30 seconds to one minute or just until the egg is no longer wet.

Remove the cooked omelet carefully from pan by sliding it out on to a cutting board. Cut the edges off the round circle omelet (those delicious scraps are for the cook) to make your circle into a square. If you have a a special rectangle Japanese omelet pan you can skip this step.

Spread about 4 tablespoons of feta cream cheese and chive mixture thinly on the top of the omelet and roll tightly like you would a sushi roll. Slice into about 4-5 slices each, depending on the size of your omelet pan and enjoy!