Prassopitta(Leeks in Phyllo Pastry)

* Exported from MasterCook *

Prassopitta (Leeks in Phyllo Pastry)

Recipe By : from Sophia Skoura's "The Greek Cookbook"
Serving Size : 8 Preparation Time :0:00
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
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 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.

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Nutr. Assoc. : 0 0 0 0 0 0 0 222