Prasopita

Method

Clean the leeks thoroughly and slice them into thin rounds. Heat 60ml olive oil in a large pan over medium heat and cook the leeks gently for 15-20 minutes, stirring occasionally, until very soft and sweetened. Season with salt and pepper, then allow to cool completely. In a bowl, combine the cooled leeks with crumbled feta, ricotta, eggs, dill, mint and nutmeg, mixing gently until well incorporated. Brush a 23cm round baking tin with olive oil and layer filo sheets one at a time, brushing each with oil, until the base is covered with 8-10 sheets, allowing edges to overhang. Spread the leek and cheese mixture evenly over the filo base. Fold the overhanging filo edges over the filling, then layer the remaining filo sheets over the top, brushing each with oil. Tuck the edges down the sides of the tin. Bake at 180°C for 45-50 minutes until the pastry is golden and crisp. Cool for 10 minutes before serving warm or at room temperature.