Description
A delicious vegetarian phyllo pie in the traditional Greek style. The leek and feta pie is large enough to serve a crowd and makes delicious leftovers heated up in the oven!
Ingredients
5 large leeks
5-6 spring onions
1/4 cup butter
1/2 cup white wine ( or chicken broth)
2 eggs, one for pie, one for brushing on top
3/4 cup whole milk or cream
1 1/2 cups feta cheese, crumbled
1 cup Graviera cheese, shredded (or Gruyere)
salt and freshly ground pepper
10 - 12 sheets phyllo pastry
olive oil for brushing phyllo (about 1/2 - 3/4 cup)
sesame seeds for topping (optional)
Instructions
- Preheat oven to 375 degrees.
- Wash the leeks and cut off the green ends. Using only the white and light green stalks, cut into 1/4 inch slices. Do the same for the spring onions cutting the white part into thin slices.
- Heat the butter in a large pan. When melted, added the leeks and onions. Season liberally with salt and pepper. Stir while sautéing over medium-high heat until tender. Add the white wine and deglaze in the wine until its evaporated. Turn off the heat to cool.
- In a separate bowl, combine one lightly beaten egg, milk or cream, crumbled feta, and shredded graviera cheese. Stir into cooled leek and onion mixture.
- When working with phyllo, be sure that store-bought phyllo is thawed. See tips for working with phyllo below. Prepare a 12-14 inch round pan or a lasagna dish by brushing olive oil on all sides. Place a sheet of phyllo on the bottom. Brush with olive oil and layer another sheet letting the extra phyllo hang up and over the sides. Continue until you have 5-6 layers.
- Pour filling into the pie. Layer a piece of phyllo on top of filling and gently press. Brush with olive oil and continue to layer a total of 5-6 sheets of phyllo on top. Take the edges of phyllo and roll them down toward the pie to create a crust around the edges. Combine 1 egg with 2 teaspoons water and beat well. Brush the top of the pie with the egg wash.
- Using a knife, score the phyllo into pieces or in a round dish across the pie repeatedly to make triangles. Sprinkle with sesame seeds.
- Bake in 375 degree oven for about 45-50 minutes or until the phyllo is golden brown on top. Remove from oven and let stand for 5-10 minutes before serving.
Notes
Tips for Working with Phyllo:
Phyllo should be thawed when you work with it. Put frozen phyllo in the refrigerator overnight before using. When you open it, be sure it isn’t froze or sheets will break when you unroll.
It is key to keep the sheets from getting to dry. Try keeping a layer of plastic wrap topped with a damp towel if you are new and working slowly.
Don’t get too precious about the sheets! If they tear, no big deal. Use the phyllo to patch together each layer. It’s nice if the top is one unbroken sheet but underneath especially, it’s okay if you have tears or holes.
Use the oil or butter that you brush between phyllo sheets liberally. Do not be shy! It’s key for the flaky crust.
Use kitchen sheers to cut the sheets to desired shapes if needed.
More layers is better than not enough layers.