Cheese pie with leek
With a rich filling and lard
Melt the butter or lard in a large pan and sauté the leeks until they wither.
Add the spring onion and sauté it for a minute. Allow the mixture to cool.
After it cools, pour in all the other ingredients of the filling and mix well.
Layer half the filo pastry in a 39 by 27 cm baking tray, buttering in between, after I have first added a thin layer of semolina.
Pour the filling and the rest of the filo sheets on top.
Roll the protruding leaves inwards after you butter them well.
Cut the pie to the size you want. it will bake easier.
Apply a little lard on top of the last filo.
Sprinkle a little semolina on top.
Bake for one hour in a preheated oven at 180 degrees Celsius without the fan on the bottom shelf.
Breads and Dough, Bread and Doughs, Spanakopita, Tyropita, Prasopita, tyropita me praso, pie, Vegetagian
200 g of feta
250 g of Graviera cheese
200 g soft cheese
200 g of Greek yogurt
10 sheets of filo pastry (500 g)
80 g butter or lard
5 leeks (1 kg net weight)
1 bunch of spring onions (130 g)