| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Dairy |
Greek |
Vegetables, Appetizers |
4 |
Servings |
INGREDIENTS
| 3 |
lb |
Leeks; (approx) To yield 4 cups sliced Leeks |
| 5 |
tb |
Butter |
|
|
Salt and pepper to taste |
| 1/2 |
ts |
Dried oregano |
| 1 |
c |
Chopped fresh or canned Tomatoes |
| 1/2 |
c |
Chopped fresh parsley |
| 4 |
|
Eggs |
| 2 |
c |
Ricotta cheese |
| 1/2 |
c |
Oil |
| 15 |
|
Phyllo pastry sheets |
INSTRUCTIONS
To make the filling, trim and wash the leeks. Cut the white and tender
green parts into 1-inch circles. Melt 3 tablespoons of butter in a shallow
pan. Add the leeks and let them cook gently for 3-4 minutes. Season with
salt and pepper, then stir in the tomatoes and oregano. Continue cooking
gently until the leeks are soft and most of the liquid has evaporated. Stir
in the parsley. Let the mixture cool to room temperature. (You can prepare
it several hours ahead of time if you like.) Preheat the oven to 400
degrees. Grease a 13-by-9-inch lasagna pan. Lightly beat the eggs then add
the ricotta and blend. Stir in the leek mixture. Taste and season again. In
a small pan warm the oil with the remaining 2 tablespoons of butter,
stirring them together as the butter melts. Open the package of phyllo
pastry and remove 3 sheets, placing them in the prepared pan. Cover the
remaining sheets with a cloth while you brush these three with the oil and
butter mixture. At this stage ignore any pastry that overlaps the sides of
the pan. Add another 3 sheets and brush in the same way. Pour in the
ricotta-leek mixture and cover with 3 more sheets of pastry. Brush these
with the oil and butter mixtures. Add 3 sheets more; brush it, and finally
top with the remaining 3 sheets of phyllo. Trim off the overlapping pastry,
leaving just enough to fold down neatly round the edges of the pie. Brush
with the last of the oil and butter. With the point of a sharp knife score
the surface, marking 18 portions. Bake for 30 minutes or until golden
brown. Serve warm or at room temperature. (To reheat, cover the pan with
foil and put in a 325-degree oven for 10-15 minutes.) For serving, cut
through the scored marks made before cooking. Makes 18 small servings.
Spinach-and-feta-filled spinatakopita is the most famous Greek pie. This
leek pita is equally delicious and a little easier to make. Source: Boston
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