Latest revision as of 01:15, 2 February 2011

Serves: 8

Active Time: 45 minutes

Total Time: 1 hour 30 minutes

From: Fresh May/June 2009

Ingredients

3 tbsp. olive oil

4 cups cleaned chopped leeks (whites and greens, about 4 leeks)

3/4 lb. idaho potatoes scrubbed, peeled and grated

1 egg

2 tbsp. milk

2 tbsp. chopped fresh dill or 2 tsp. dried

1/4 tsp. freshly ground black pepper

8 sheets phyllo dough thawed and refrigerated until ready to use

1 cup crumbled fetta cheese

1/4 cup coursely chopped olives

Directions

Step 1

Preheat oven to 375f. Spray a 9x13 baking pan with vegetable cooking spray.

Step 2

Heat 2 tsp. oil in large non-stick skillet over medium heat. Add leeks. Cook until they have softened but are still bright green and have not caramelized (about 10 minutes). Transfer to bowl and let cool (about 10 minutes). Put potatoes, egg and milk in large bowl and mix to combine, the stir in pepper and dill.

Step 3

Place remaining 2 tbsp. plu 1 tsp. olive oil in a small bowl, remove phyllo from fridge, take sheets out of box, and roll so they are flat. Cover with plastic wrap and clean, damp dish towel.

Step 4

Place a sheet of phyllo on the bottom of baking dish. Using your fingers lightly dot with olive oil. Place another piece of phyllo on top, and gently press down. Continue until you have four layers. Do not oil the last sheet.

Step 5

Place half the potato mixture on top, and sprinkle with half the feta and half the olives. Top with remaining potato mixture and sprinkle with remaining feta and olives. Top with one sheet phyllo. Using your fingers lightly dot with olive oil. Continue until you have four layers. Oil the last sheet too using up any remaining oil.

Step 6

Bake at 375f until golden brown, about 45 minutes. Serve hot or at room temperature. May be made in advance and then frozen and reheated at 350f for 15 to 18 minutes.