Prassopitta

Directions

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