Prassopita (leek pie)

Posted on Sep 1, 2010 in Appetizers | 3 comments

INGREDIENTS

• 1.5kgr leeks (use also as leaves are tender) washed and chopped
• 600gr feta chesse (sliced by hand into chunks)
• 4-5 eggs
• 1/2 cup olive oil
• A package of sheet for pies
• salt (optional)
• pepper

METHOD

1. In a large bowl add the leeks with some salt and rub softened. If they make broth, discard it.
2. In a clean bowl, add the leeks, the eggs, half olive oil, pepper and salt if necessary (because feta cheese is usually salty, it might not be needed) and mix well.
3. Grease a pan, spread half of the sheets from the package greasing one by one.
4. Grate with your hand half of the feta cheese over the sheets, add the mixture with leeks and add the remaining feta cheese into pieces again.
5. Turning inwards the sheets and cover with the remaining sheets, lightly greased, and not to protrude from the tray.
6. Add a little olive oil on top and sprinkle with a little water.
7. Bake in α preheated oven 180oC-200oC for 1h-1.5h until golden brown.
8. If you want in the end you can turn the pie upside down to turn the oil and not over dry the top sheet.
9. Let it cool to be cut because if you try to cut it as it is warm it will will dissolve.