Title: Prassopitta (Leeks in Phyllo Pastry)
Categories: Phyllo
Yield: 8 Servings

3 lb Leeks
1 c Butter
7 Eggs
1 tb 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 leeks, 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 phyllo sheets. Put 4 to 5 sheets of phyllo (reserve 4 for the top)
on the bottom of the pan, brushing each with melted butter before adding
it. Spread a layer 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 layer of leeks and top with more egg. Continue
layering in the leeks and eggs in this manner until all are spread in the
pan. Spread the last 4 sheets of phyllo carefully over the top layer,
brushing each one with butter. Pour any remaining butter over the top.
Score the phyllo with a sharp knife into serving-size pieces. Bake in a
preheated 350 degree oven for about 30 minutes.

Recipe by: from Sophia Skoura's "The Greek Cookbook" Posted to TNT -
Prodigy's Recipe Exchange Newsletter by Lynn on Apr 09,
1997