Recipe By : The Greek Cookbook by Sophia Skoura
Serving Size : 8 Preparation Time :0:00
Categories : Phyllo Greek
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 lb Leeks
1 c Butter
7 Eggs
1 tb Farina(R)
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 tb of the 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 F
oven for about 30 minutes.
