3 lb leeks

1 c butter

7 eggs

1 tbsp farina®

3/4 lb feta cheese -- crumbled

salt and pepper -- to taste 1 lb phyllo dough

butter for brushing the phyllo

Clean the leeks, discarding the green parts and leaves; use only the white part . Cut into quarters, then chop into small pieces; place in a strainer and wash under running water for several minutes. Melt the butter in a pot. Add the l eeks, cook until they soften and the water from them has evaporated. Cool.

Beat the eggs in a bowl until light. Put the leeks into another bowl, and add the farina, cheese, salt, and pepper; mix well. Butter a pan the size of the p hyllo sheets. 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. Spread a laye r of leeks on the phyllo and top it with 3 or 4 tbsp of te beathen egg. Spread 2 sheets of phyllo, again brushing each one with butter. Spread in a

second l ayer of leeks and top with more egg. Continue layering in the leeks and eggs i n this manner until all are spread in the pan. Spread the last 4 sheets of phy llo carefully over the top layer, brushing each one with butter. Pour any rema ining butter over the top. Score the phyllo with a sharp knife into serving-si ze pieces. Bake in a preheated 350 degree oven for about 30 minutes.