3 tablespoons olive oil
3 to 4 medium leeks (about 1 1/2 pounds total), well rinsed, drained, and both white and light green parts chopped
1 large egg
1 tablespoon milk
2 medium potatoes (about 10 ounces), peeled and coarsely grated
3 tablespoons chopped Kalamata olives
1/3 cup grated kefalotyri (or Parmesan cheese)
2 tablespoons chopped fresh dill
3/4 teaspoon salt
Dash of cayenne pepper
15 sheets phyllo dough*
Olive oil or melted butter, for oiling the filo
2-3 tablespoons milk, for brushing on top of pie
Preheat the oven to 375°F. Lightly oil the bottom of a 13 x 9-inch baking dish.
Heat the 3 tablespoons oil in a sauté pan over medium heat. Add the leeks and sauté until they are wilted but still bright green, 10 minutes. Set aside to cool slightly.
While the leeks are cooling, lightly beat the egg together with the 1 tablespoon milk.
In a large mixing bowl, combine grated potatoes, olives, cheese, dill, salt, and cayenne. Add the leeks and the egg mixture and stir until well combined.
Cut the filo sheets to the size of pan you are using. Oil and layer five phyllo sheets in the bottom of the prepared baking dish. Add half the onion mixture, spreading it out evenly. Oil and layer another five phyllo sheets over the filling. Spread the remaining onion mixture evenly over the phyllo. Oil and layer the remaining sheets of phyllo on top. Oil the top of the pie. Tuck the filo in around the edges, and score dough to make 12 pieces. Brush the top and around the edges with the milk.
Place the dish in the oven and bake until the top and the edges are deep golden brown and crisp, about 1 – 1 1/2 hours. Serve right away, or at room temperature.
Serve with a green salad and glass of wine.
Kali orexi! (Bon appetit!)
*Cut the phyllo sheets to the size you need before assembling the pie, remembering that dough shrinks a bit while baking.