← Nouns Cooking · Greek

Ingredients

• 900 g leeks (white and pale green parts), halved and thinly sliced
• 4 Spring onion, sliced
• 4 tbsp Olive oil
• 60 ml White wine (optional)
• 200 g Feta, crumbled
• 80 g kefalograviera, graviera or parmesan, grated
• 2 Eggs, beaten
• 150 ml Milk
• 15 g Dill, chopped
• 1 pinch Nutmeg
• ½ tsp Black pepper
• 12 sheets filo pastry (about 270 g)
• 100 ml olive oil or melted butter, for brushing

Method

1. Wash the sliced leeks well in a bowl of water to remove any grit, then drain.
2. Heat the 4 tbsp oil in a wide pan over medium heat and cook the leeks and spring onions for 15–20 min, stirring often, until very soft and sweet with no liquid left. Add the wine for the last few minutes if using and let it cook off. Cool for 10 min.
3. Stir in the feta, grated cheese, eggs, milk, dill, nutmeg and pepper. Taste: the cheeses are salty, so you may not need salt.
4. Heat the oven to 180°C (160°C fan, 350°F). Brush a 23 × 33 cm dish with oil and line it with 6 filo sheets, brushing each, with the edges hanging over. Keep the rest under a damp tea towel.
5. Spread in the filling, fold over the overhanging edges and top with the remaining 6 sheets, brushing each one. Tuck in the sides, brush the top and score it into portions.
6. Bake for 45–50 min until deep golden and crisp. Rest for 10 min before cutting along the score lines.

Tips

• Cook the leeks fully dry; leftover liquid is what makes a soggy pie base.
• Leftovers re-crisp in a hot oven for 10 min.

Sources

Written in our own words after cross-checking these recipes:

My Greek Dish Real Greek Recipes OliveTomato