Prasopita (Leek pie)

Ingredients

• 1 pack phyllo sheets, thawed
• 4 1/2 pounds leeks
• 4-5 pounds scallions, finely chopped
• 1 cup dill, finely chopped
• 1/2 cup Milk
• 1/2 pound anthotiro cheese , crumbled
• 1/2 pound Feta Cheese
• 3 Eggs
• 3-4 tbsp finely ground semolina
• Salt
• Pepper
• For the eggwash we will need:
• 2 Eggs
• 2 tbsp Water
• We will also need:
• Greek Olive Oil for brushing
• medium sized baking pan

Directions

We first clean the leeks by washing and trimming them. Take the white end and cut it in round slices.

In a hot frying pan stir to sauté the leeks and the scallions, until tender. Remove from the heat and allow them to cool.

We then put them in a bowl, add the dill, milk, anthotiro, feta, eggs, semolina, salt and pepper to taste and mixing to combine.

Preheat the oven at 350 degrees F.

Brush the baking pan with olive oil and lay 1 phyllo sheet, to cover the pan, allowing it to exceed the pan. Brush it with olive oil and continue with 1/2 of the remaining phyllo sheets.

Spread evenly on top, half of the leak mixture, cover it with one phyllo sheet, brush it with olive oil and spread on top the remaining leek mixture. Fold inwards the exceeding phyllo sheets and brush with olive oil.

Lay on top one phyllo sheet, to cover the leek mixture. Cut with a knife any exceeding phyllo sheets from the pan and brush with olive oil. Repeat with the remaining phyllo sheets.

Whisk in a small bowl the eggs with the water to form an eggwash.

Score the surface of the leek pie, pour the eggwash mixture over and bake in the preheated oven for about 50-60 minutes. Remove the "prasopita" from the oven, cut in pieces and serve.