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1
Clean the leeks, discarding the green parts and leaves; use only the white part .
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2
Cut into quarters, then chop into small pieces; place in a strainer and wash under running water for several minutes.
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3
Melt the butter in a pot.
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4
Add the leeks, cook until they soften and the water from them has evaporated.
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5
Cool.
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6
Beat the eggs in a bowl until light.
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7
Put the leeks into another bowl, and add the farina, cheese, salt, and pepper; mix well.
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8
Butter a pan the size of the phyllo sheets.
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9
Put 4 to 5 sheets of phyllo (reserve 4 for the top) on the botto m of the pan, brushing each with melted butter before adding it.
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10
Spread a layer of leeks on the phyllo and top it with 3 or 4 tbsp of te beathen egg.
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11
Spread 2 sheets of phyllo, again brushing each one with butter.
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12
Spread in a second l ayer of leeks and top with more egg.
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13
Continue layering in the leeks and eggs i n this manner until all are spread in the pan.
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14
Spread the last 4 sheets of phy llo carefully over the top layer, brushing each one with butter.
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15
Pour any remaining butter over the top.
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16
Score the phyllo with a sharp knife into serving-si ze pieces.
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17
Bake in a preheated 350F (180C) oven for about 30 minutes.
