Leek and feta cheese pate

Ingredients for 8 servings:

• 1 kg leek, cut into rings
• 250 ml condensed milk
• 2 tbsp parsley, finely chopped or spearmint
• 1 tbsp clarified butter
• 500 g sheep’s cheese, coarsely grated
• 6 eggs, lightly scrambled, not beaten
• 1 tbsp rusk crumbs
• 500 g dough. Phylo or Fylo, ready-made or homemade
• oil
• Butter, melted

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

You can also make Phylo or Fylo yourself – see recipe –

Briefly blanch the leek rings, drain, and simmer gently with the milk over low heat until the liquid is absorbed. Let cool slightly and mix with all the other ingredients. Season with salt and pepper if desired. In a roasting pan, place 6 leaves at the bottom, with oil and butter in between, then add the mixture and 6 more leaves. Brush the surface with a little oil and moisten with water. Bake in the oven at 170°C (350°F) for 1 hour, until the pie turns golden brown. It can be eaten hot or cold.