Greek pie ''kichi'' with feta cheese and leek

Ingredients

1 packet rustic sheet ¼ cup. olive oil 6 leeks 500 g. feta crumbs 2 eggs freshly ground pepper salt 2 tablespoons. fine semolina ½ cup. olive oil for spread sheets

Preparation

1.Clean the leeks and keep the tender part (the rest of the guard to flavor soups and sauces). Wash well and cook in boiling water for 5-6. After strain, let them cool, finely chop and leave for a while on a paper towel to dry.

2. Heat oil over medium heat and add the chopped leeks. Leave them for 5-6 and when cool put in bowl. Add the cheese, eggs, salt if needed and plenty of pepper. Finally, sprinkle the semolina and mix well.

3.Grease a shallow, round pie pan with a diameter of 40 cm. Roll out a sheet on the bench, take it and sprinkle with a little olive oil. Fold it in half lengthwise and put a little filling, like a thin line. Watch the edges of the sheet can not be filled. Roll along the roll, turn in volute spiral and place in center of pan. In the same way we make and the remaining rolls and place them around the volute so that each time growing its diameter.

4.Sprinkle with the remaining olive oil and bake in preheated oven well, the resistances at 180C for about 50-55 minutes. Our pie is ready if it has browned well if, shaking the pan, dislodged from under the kichi. Served warm, like almost all the pies.