Leek Pie

Let the pastry defrost according to the package instructions. Wash the leeks and remove the outer leaves. Cut them into rounds and blanch them for approximately 15 minutes. Then strain well using a towel in order to remove all the water and sauté the leeks with oil in a deep frying pan. When soft, put them in a large bowl together with the spring onions and dill, finely chopped, as well as the semolina, crumbled anthotyro cheese (by hand) and mix well. In another bowl, beat the eggs with the salt and pepper, throw them in the bowl with the leek mixture and stir until the ingredients come together.

Butter the pan with margarine and lay out half of the filo pastry sheets one by one, brushing each of them with margarine. Then add the leek mixture, making sure to spread it evenly across the entire surface of the pan. Fold in the edges of the pastry sheets that have already been laid out and lightly brush them with melted margarine.

Cut the remaining filo pastry sheets to the exact size of the pan and then lay them out on top of the mixture, brushing each of these sheets with margarine as well. Press the edges of the top sheets down so that they can properly stick to the folded edges beneath. Drizzle some water over the surface of the pie, score it and bake it in a preheated oven for approximately 45 minutes. As soon as the leek pie is baked, remove it from the oven and let it cool down. Cut it in pieces and serve.