GR
EN
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THE EXPERIENCE
THE EXPERIENCE
traditional
contemporary
Level of difficulty
Time needed
120 minutes
INGREDIENTS
5-6 leeks, peeled and cut into rings
3 spring onions, finely chopped
3 eggs
3 tbsp flour
Oil
1 tbps finely chopped parsley.
Paprika
300 g DODONI Feta cheese, grated
200 g DODONI Strained Yoghurt
1 pack filo pastry
PREPARATION 
Cut the leeks and onions into rings.
Beat the eggs in a large bowl with a fork.
EXECUTION 
Add the leeks, onions and paprika and mix well.
Add the crumbled Feta, Yoghurt and parsley and mix everything together until thoroughly blended.
Lay the filo pastry sheets out on a working surface. Using a pastry brush, lightly brush each filo pastry sheet with olive oil.
Grease a large round backing pan as well.
Spread a little filling along the sheet with a spoon and wrap loosely in a roll.
Place the roll on the baking tray, tightly against the side of the pan. Roll the rest of the filo sheets the same way. Place the rolls touching each other in the baking tray, forming a ‘snail’, that leads to the centre of the pan.
At the end, the whole pan will resemble a large spiral snail shell.
Sprinkle with the remaining oil.
Bake in a preheated oven at 180 °C for an hour and a half, until crispy and golden brown.
Let sit for half an hour before serving so that the filling will set.
