Baked phyllo of Pontos Perek, or a simple Phyllo Pastry stuffed with leeks, onions, roasted bacon and feta.
A pie that its unique flavor due to primarily to this excellent phyllo.
The choice to cook the leeks and onions in milk gives the pie a sweet and mild flavor that combines perfectly with the salty feta dynamics.
Yours!
A pie that its unique flavor due to primarily to this excellent phyllo.
The choice to cook the leeks and onions in milk gives the pie a sweet and mild flavor that combines perfectly with the salty feta dynamics.
Yours!
| work: 40′ | time: 40′ | easy: |
Ingredients (3 servings)
|
In a small saucepan, add the milk and the chopped leeks and spring onions. Boil for 5′-6′ to wither. Drain and let cool. We keep milk aside for later. |
In a nonstick frying pan, add the chopped bacon and let it roasted for awhile. Remove from the pan and let it cool. |
On a baking paper spread Perek phyllo and wet slightly with the aid of a brush, with the milk in which you boiled the leeks. |
Spread across the surface of the phyllo the leeks with spring onions, roasted bacon and top with the crumbled feta cheese. Sprinkle with pepper and paprika. With the help of the paper we lift up an edge of the phyllo and roll it up, rolling to wrap around and close the filling inside. |
 Fry in olive oil, whole, wrapped like a coil or cut into three pieces, on a medium heat until well browned on both sides. |
