Greek Leek Pita

Photo: flickr user Leeks 'N' Bounds

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

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

Makes 18 small servings.

Spinach-and-feta-filled spinatakopita is the most famous Greek pie. This leek pita is equally delicious and a little easier to make.