Leek pies Greek style

Summer is definitely over in the garden now, so when cooking dinner for a few friends at the weekend I had Parsnip, celeriac and leeks to choose from.  For the starter, I went with mini Greek πρασόπιτα, or leek pies.

Makes 24.

450g Leeks, white part only.
100g Feta
100g Cream cheese
1 tbl fresh chopped parsley
2 eggs
1 tbl butter

1 pack Filo pastry (6 sheets about 12x18")
50g butter melted with equal amount olive oil, for pastry.  Or just butter (more authentic) or oil (more healthy !)

Finely shred the leeks - slice lengthwise into quarters then chop crosswise.  Sweat them gently in a little butter until soft but not coloured.

Rinse the Feta and pat dry on kitchen towel to remove excess salt.  Crumble finely into a mixing bowl.  Mix in the cream cheese, the parsley and the leeks. Lightly beat together the eggs and stir them in to the filling mix.

Now the fun starts.  Take one sheet of filo, and brush it all over with the butter/oil. Cut it into strips - my sheets are about 12" x 18", and I cut it into 4 strips 12" x 4 1/2" by cutting in half then half again.

Making the triangular parcels is now just like making samosa, if that helps    .  Fold about 1/2" of the the two long edges inwards, giving you a slightly narrower strip with edges strong enough to survive the folding. Put a rather generous teaspoon of filling at one end, then fold the bottom right corner - Oh heck, it's easier to draw it ...



Tuck the end underneath.  Place on a greased baking sheet, and brush with more of the oil/butter.
Bake at 180C for about 12-15 mins,  Serve warm with whatever salad you still have left in the garden !

Note: take care not to fry your pastry brush in the pan of oil whilst you are fiddling about folding up the parcels  

Oh Yum

Going to give that a go tonight I think