Prasopita, leek and feta filo pie

Trim the leeks, keeping only the white, yellow and very light green parts; discard the fibrous dark green leaves (or save for broth) and the roots.

Slice the leeks thinly into half moons and wash in a bowl of cold water, changing the water if very dirty; lift out and dry in a salad spinner.

Thinly slice six to eight scallions down to the white parts.

Cook the leeks in about a quarter cup of hot olive oil in a large skillet over medium-high heat 8 to 10 minutes until they begin to soften.

Add the scallions, season with salt and black pepper, and cook 3 to 4 minutes until soft.

Off the heat, add the dried mint, dried dill, more black pepper and about a pound of feta; taste for seasoning, then mix in three beaten eggs.

Melt two sticks of butter; have the filo at room temperature about an hour, unwrapped only when ready to use.

Grease a 9 by 13 inch baking pan with butter, divide the filo into two stacks (about eight layers for the top), and sprinkle about a quarter cup of panko over the bottom to absorb liquid.

Layer the bottom filo one sheet at a time with lots of butter between layers, letting sheets come up around the sides; spread in the filling, fold the overhanging sheets over, then layer the remaining sheets buttered and tucked in, and pour over the rest of the butter.

Score into about 12 pieces.

Bake at 350F on the center rack 60 to 70 minutes until golden brown and crispy, moving it to the bottom rack halfway through or for at least the last 20 minutes so the bottom crisps.

Rest at room temperature at least 20 to 30 minutes so the filling sets, then slice along the scores.