Prassopitta

Directions

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 botto m 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 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 remaining butter over the top.

Score the phyllo with a sharp knife into serving-si ze pieces.

Bake in a preheated 350℉ (180℃) oven for about 30 minutes.