Prassopitta (Leeks in Phyllo Pastry)

Prassopitta (Leeks in Phyllo Pastry)

Recipe By : from Sophia Skoura's "The Greek Cookbook"

8 Preparation Time :

Categories : Phyllo

Amount Measure Ingredient -- Preparation Method -- -- --

3 lb leeks

1 c butter

7 eggs

1 tbsp farina®

3/4 lb feta cheese -- crumbled

salt and pepper -- to taste

1 lb phyllo dough

butter for brushing the phyllo

Clean the leeks, discarding the green parts and leaves; use only the white part

Cut into quarters, then chop into small pieces; place in a strainer and wash

under running water for several minutes. Melt the butter in a pot. Add the l

eeks, cook until they soften and the water from them has evaporated. Cool.

Beat the eggs in a bowl until light. Put the leeks into another bowl, and add the farina, cheese, salt, and pepper; mix well. Butter a pan the size of the p

4 to 5 sheets of phyllo (reserve 4 for the top) on the botto

m of the pan, brushing each with melted butter before adding it. Spread a laye

r of leeks on the phyllo and top it with 3 or 4 tbsp of te beathen egg. Spread

2 sheets of phyllo, again brushing each one with butter. Spread in a second l

ayer of leeks and top with more egg. Continue layering in the leeks and eggs i

n this manner until all are spread in the pan. Spread the last 4 sheets of phy

llo carefully over the top layer, brushing each one with butter. Pour any rema

ining butter over the top. Score the phyllo with a sharp knife into serving-si

350 degree oven for about 30 minutes.

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