| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Greek | Phyllo | 8 | Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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 <mudbug@gcip.net> on Apr 09, 1997
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