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Add a photoServings: 8
Ingredients
- 3 lb Leeks
- 1 c. Butter
- 7 x Large eggs
- 1 Tbsp. Farina
- 3/4 lb Feta cheese, crumbled
- Â Â Salt and pepper, to taste
- 1 lb Phyllo dough
- Â Â Butter for brushing the phyllo
Directions
- Clean the leeks, discarding the green parts and leaves; use only the white part. Cut into quarters, then chop into small pcs; place in a strainer and wash under running water for several min. Heat the butter in a pot.
- Add in the leeks, cook till they soften and the water from them has evaporated. Cold.
- Beat the Large eggs in a bowl till light. Put the leeks into another bowl, and add in the farina, cheese, salt, and pepper; mix well. Butter 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 melted butter before adding it. Spread a layer of leeks on the phyllo and top it with 3 or possibly 4 tbsp of te beathen egg. Spread 2 sheets of phyllo, again brushing each one with butter. Spread in a second layer of leeks and top with more egg. Continue layering in the leeks and Large eggs in this manner till all are spread in the pan. Spread the last 4 sheets of phyllo carefully over the top layer, brushing each one with butter. Pour any remaining butter over the top.
- Score the phyllo with a sharp knife into serving-size pcs. Bake in a preheated 350 degree oven for about 30 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 261g | |
| Recipe makes 8 servings | |
| Calories 699 | |
| Calories from Fat 454 | 65% |
| Total Fat 51.44g | 64% |
| Saturated Fat 30.39g | 122% |
| Trans Fat 0.0g | |
| Cholesterol 312mg | 104% |
| Sodium 1069mg | 45% |
| Potassium 272mg | 8% |
| Total Carbs 43.57g | 12% |
| Dietary Fiber 2.5g | 8% |
| Sugars 5.12g | 3% |
| Protein 17.12g | 27% |
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