Parasapide (Leek Pie)
10 sheets of Phyllo Pastry
1 cup crumbled feta cheese
¼ cup finely chopped parsley
¼ teaspoon of hot chili pepper
1/3 cup olive oil
1. Remove roots and discolored leaves from leeks. Cut off most of the green tops., leaving 3 inches. Halve the leeks lengthwise and wash well.
2. Cut out root core, and then slice leeks fairly finely. If leeks are small, measure, as you will require 6-7 cups slice leeks. Prepare more if necessary.
3. Place in a colander and wash again to ensure all soil has been removed. Drain well, then sprinkle with 1 tablespoon of salt, rubbing it through the leeks with your hands. Leave for 15-20 minutes until leeks are limp, and then press leeks well so that moisture drains out.
4. Combine leeks in a bowl with crumbles feta, parsley, chili pepper and oil. Beat eggs, put 2 teaspoons of egg aside and add remainder to leeks. Stir well to blend.
5. Line dish with 5 pastry sheets, brushing each with melted butter.
6. Spread leek filling in pastry-lined dish and top with remaining sheets of Phyllo.
7. Beat reserved egg with a little milk and brush the top of the pastry. Cut small slits over surface with the point of a knife. Sprinkle top lightly with water to prevent pastry curling.
8. Bake in a 400 degree oven for 30 minutes or until golden brown. Let pie stand for 10 minutes before serving.
The original recipe for this Turkish dish calls for a homemade pastry. This is on page 117 of the book, if you're interested.
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