Prassopitta(Leeks In Phyllo Pastry)

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 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

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