Ingredients Jump to Instructions ↓

  1. 3 lb leeks

  2. 1 c butter

  3. 7 eggs

  4. 1 tbsp farina?

  5. 3/4 lb feta cheese -- crumbled salt and pepper -- to taste

  6. 1 lb phyllo dough butter for brushing the phyllo Clean the leeks, discarding the green parts and leaves; use only the white partCut 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 hyllo sheets. Put

  7. 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

  8. 3 or 4 tbsp of te beathen egg. Spread

  9. 2 sheets of phyllo, again brushing each one with butter. Spread in a

Instructions Jump to Ingredients ↑

  1. 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 ze pieces. Bake in a preheated 350 degree oven for about 30 minutes.


Send feedback