1 packet country style fillo pastry
100 gr. piquant cheese such as kopanisti from Mykonos Island.
300 gr. feta cheese crumbled
1/2 kilo leeks, cut into rounds
1 kg sorrel washed and steamed
1/2 kg onions cut in cubes
3 spring onions finely cut
1 cup of dry white wine
1/2 cup extra virgin olive oil
1 teaspoon cayenne pepper
salt and pepper
In a large pan warm the olive oil and saute the leeks, the onions and the spring onions.
When they are quite golden in color, we add the steamed sorrel and we flavor with salt and pepper according to taste.
We add the wine and cook a bit more until all liquids are evaporated. Let the vegetables cool down and then mix in the cayenne pepper and the cheese. Stir well.
Line an oiled baking tin with three sheets of fillo, brushing oil well in between . Empty the filling into the tin and cover with the rest of the fillo. Brush well with lots of olive oil.
Score the top into portions with a sharp knife.
Bake in a moderate oven, at 150 o C, for 30 minutes. Raise the temperature to 220 o C and cook for a further 30 min until the pie is ready.