*  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