Enjoy my most popular recipe for flaky and savory leek pie stuffed with fresh leeks, feta and dill. This recipe works well as an appetizer, just cut the pieces smaller.
Pre-heat oven to 350 degrees.
Wash and clean the leeks. Cut off the dark green leaves, leaving the white and light green leaves. Slice and coarsely chop. Set aside.
In a small saucepan, melt the butter.
In a large bowl, add the eggs and whisk together. Add the feta, dill, evoo, salt and pepper. Mix thoroughly with a large spoon. Gently add the leeks and mix well.
Using a half sheet pan, or a large lasagna pan, butter the inside bottom of the pan with a pastry brush. Layer 1/2 of the pound of phyllo sheets. Add one layer at a time buttering each phyllo sheet. Cover and save the second half for the top layer.
Add the leek mixture, spreading evenly in the pan.
Add the second layer, buttering every sheet.
Score the top of the phyllo with a sharp knife, cutting through the top phyllo sheets only. For larger pieces cut 3x4, and slice each piece diagonally for 24 pieces. For appetizer size, 5x6 for 30 pieces and cut diagonally for 60 pieces.
Bake for 1 hour until golden brown. Let sit for 20 minutes before serving.