Leek and Cheese rolls (Prassobourekakia)

These are easily prepared and tasty little rolls that you can have as a side dish on the table or as part of a buffet. The cheeses used are regatto and Greek anthotiro, which is quite widely available abroad. As I said, they can be prepared easily and quickly and are a tasy addition to any meal or simply a delicious snack.

Ingredients

½ kg filo pastry
½ kg leeks
300g anthotiro cheese crumbled
100g regatto cheese grated
1 tablespoon butter (for the filling)
100g melted butter (to spread on filo pastry)
Salt & pepper to taste


Preparation
Wash the leeks, cut lengthwise into 4 and then chop into ½ cm wide pieces.

Boil 1 litre salted water, add the leeks and blanche for 5 minutes.

Drain the leeks well and put them in a mixing bowl.

Add the 1 tablespoon butter, anthotiro and regatto.

Mix well and set aside.

Open each sheet of filo pastry and cut across the width, not the length into strips approx. 15 cm wide. and spread the melted butter over them.

Repeat this for each sheet of filo pastry.

At the end of each strip place 1 tablespoon from the filling mixture you have previously prepared and roll it up.

Place the rolls in a buttered oven dish with the joins on the underside.

Brush some more melted butter over the tops of the rolls.

Place in a pre heated oven at 180 degrees Celsius for 45 minutes or until they turn golden brown.

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