Greek Leek Pita
By: Anonymous
Published: Monday, November 30, 2009 - 12:19pm

Ingredients




3 pounds Leeks, (approx) To yield 4 cups sliced Leeks
5 tablespoons Butter
Salt and pepper to taste
1/2 teaspoon Dried oregano
1 cup Chopped fresh or canned Tomatoes
1/2 cup Chopped fresh parsley
4 Eggs
2 cups Ricotta cheese
1/2 cup Oil
15 Phyllo pastry sheets

Preparation

1 To make the filling, trim and wash the leeks. Cut the white and tender green parts into 1-inch circles. Melt 3 tablespoons of butter in a shallow pan. Add the leeks and let them cook gently for 3-4 minutes. Season with salt and pepper, then stir in the tomatoes and oregano. Continue cooking gently until the leeks are soft and most of the liquid has evaporated. Stir in the parsley. Let the mixture cool to room temperature. (You can prepare it several hours ahead of time if you like.) Preheat the oven to 400 degrees. Grease a 13-by-9-inch lasagna pan. Lightly  2 Makes 18 small servings. 3 Spinach-and-feta-filled spinatakopita is the most famous Greek pie. This leek pita is equally delicious and a little easier to make. 


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