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Leek Phyllo Pastry with Yogurt

Rosi StoyanovaRosi Stoyanova
Guru
1k14101
Maria Kostoff
Translated by
Maria Kostoff
Leek Phyllo Pastry with Yogurt
17/03/2013
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Preparation
25 min.
Cooking
30 min.
Тotal
55 min.
"I`m never going to get tired of eating this phyllo pastry."

Ingredients

  • feta cheese - 14 oz (400 g)
  • yogurt - 3 tbsp
  • leeks - 3 stalks
  • eggs - 5
  • phyllo pastry - 1 pack
  • oil
  • salt
  • savory
measures

How to make

Clean the leeks well, cut them into pieces about 4″ (10 cm), then cut lengthwise and finally across - the goal is to obtain small pieces that are easy to separate. In a small pot, pour half a glass of water, about a cup of oil, salt and put the leeks to stew.

In a suitable bowl, whisk 2 eggs with a little oil, the yogurt and feta cheese. Once the leeks cool a bit, add 2 eggs to them and mix. In a greased tray, place the phyllo pastry sheets, while alternating between the fillings - feta cheese, then leeks and so on.

Place the last two without any filling between them. With a fork, pierce a few holes in random locations in the crust, so that the oil gets evenly distributed. Beat the last egg in the same bowl you used earlier, in order to use up any remaining feta cheese - use it for topping.

Smear it on top nicely with a spoon and sprinkle with savory. Bake for half an hour.

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