Prassopitta - Greek Leek Pie

[Guest guest]

This is the original recipe the way my grandmother gave it to me.

I replace the eggs by half a pack of soft tofu, that I beat in the

mixer with a little water. The original recipes also brushes the

fyllo leaves with butter, but since we never have butter in the house

and I use mostly olive oil for cooking, I brush them with oil.

Olive oil also has the advantage, that food eaten at room temperature

is more delicious, because it never gets that sticky touch you have

with cold butter or margarine.

I sometimes change the recipe also by adding a few plum tomatoes

(from a can) or canned corn to the leeks when softening them, and I

have left out the feta cheese as well, taking a complete pack of tofu

as well.

There are many variations of these Greek Pies, that origine in

Turkey, and they were and still are a wonderful dish to be prepared

ahead. Our community in Athens used to serve small, individual pies

with different cheese-vegetable (spinach, artichokes, tomatoes)

fillings on Shabbat, and nobody ever got tired of them.

 

 

 

Greel Leek Pie

3 lb leeks

1 c olive oil

7 eggs

1 tbsp corn flour

3/4 lb feta cheese -- crumbled

Salt and pepper -- to taste

1 lb phyllo dough

Oil for brushing the phyllo

 

 

 

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. Warm the oil 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 corn flour, cheese,

salt, and pepper; mix well.

Oil a pan the size of the phyllo sheets. Put 4 to 5 sheets

of phyllo (reserve 4 for the top) on the bottom of the pan, brushing

each with oil before adding it.

Spread a layer of leeks on the phyllo and top it with 3 or 4 tbsp of

the beaten egg.

Spread 2 sheets of phyllo, again brushing each one with oil.

Spread in a second layer of leeks and top with more egg.

Continue layering in the leeks and eggs in this manner until all are

spread in the pan.

Spread the last 4 sheets of phyllo carefully over the top layer,

brushing each one with oil.

Pour any remaining oil over the top.

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

Bake in a preheated 350-degree oven for about 30 minutes.

 

Serve warm or at room temperature.

[Guest guest]

Thanks. I've never used phyllo but now I have a good reason to give it a try.

Shoshana

 

Gabriella <gabriella_kapsaski wrote:

This is the original recipe the way my grandmother gave it to me.

 

 

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Shoshana Michael-Zucker, Translations

Levona 7/6

Kfar Sava 44243 Israel

Tel. +972-9-767-5835

Fax. +972-9-766-2855

email: translations

shosh_mz

 

 

 

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