Prassopitta

Instructions

1. Clean the leeks, discarding the green parts and leaves; use only the white part .
2. Cut into quarters, then chop into small pieces; place in a strainer and wash under running water for several minutes.
3. Melt the butter in a pot.
4. Add the leeks, cook until they soften and the water from them has evaporated.
5. Cool.
6. Beat the eggs in a bowl until light.
7. Put the leeks into another bowl, and add the farina, cheese, salt, and pepper; mix well.
8. Butter a pan the size of the phyllo sheets.
9. 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.
10. Spread a layer of leeks on the phyllo and top it with 3 or 4 tbsp of te beathen egg.
11. Spread 2 sheets of phyllo, again brushing each one with butter.
12. Spread in a second l ayer of leeks and top with more egg.
13. Continue layering in the leeks and eggs i n this manner until all are spread in the pan.
14. Spread the last 4 sheets of phy llo carefully over the top layer, brushing each one with butter.
15. Pour any remaining butter over the top.
16. Score the phyllo with a sharp knife into serving-si ze pieces.
17. Bake in a preheated 350F (180C) oven for about 30 minutes.