Prasopita –Leek Pie

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Serves 6 persons

1-klg leeks, white only

4-fresh large eggs, room temperature

½-milk milk

½-cup fine semolina

250gr feta cheese

2-tablespoons melted butter

Olive oil

1-cup fresh parsley (maintano) copped

3-tablespoons fresh dill or mint chopped, optional

Fresh ground pepper

For the dough:

 Prepare the  fillo dough

Remove greens and ends from the leeks and chop in small pieces. Wash them using plenty of cold water to remove soil.

Place leeks in a bowl and add the eggs, crumbled feta cheese , semolina, milk, pepper, parsley (maintano) and the dill/mint, if used and mix well all ingredients with your hands. Oil a baking pan well.

Place two fillo sheets in the base of the baking pan and oil well each fillo.

Spread the leek mixture on top of the first two sheets and then place the other two sheets. Brush the top with the melted butter and fold in under the fillo the hanged edges.

Score the top sheet with sharp knife into squares. Bake for an hour in 180°c until golden colored.

Remove from the oven and let it settle.