Classic Alevropita (Leek Pie)

1.Preheat your oven to 180°C (350°F).

2.In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

3.Add the sliced leeks to the skillet and cook gently, stirring occasionally, until they are soft and tender but not browned, approximately 10-12 minutes. Season with salt and pepper to taste. Remove from heat and let cool slightly.

4.In a mixing bowl, whisk together the eggs and milk. Stir in the crumbled feta cheese and chopped dill. Add the cooled leek mixture and combine thoroughly. Adjust seasoning if necessary.

5.Brush a 23x33 cm (9x13 inch) baking dish with melted butter. Lay one sheet of phyllo dough in the dish and brush it lightly with melted butter. Repeat this process with about half of the phyllo sheets, layering and buttering each sheet carefully.

6.Pour the leek and feta filling evenly over the layered phyllo sheets in the baking dish.

7.Cover the filling with the remaining phyllo sheets, continuing to brush each sheet with melted butter. Tuck in the edges to seal the pie.

8.Using a sharp knife, score the top layers of phyllo into squares or diamonds to make cutting easier after baking.

9.Bake the pie in the preheated oven for 40-45 minutes, or until the phyllo is crisp and golden brown.

10.Remove from the oven and let the pie cool for about 10 minutes before slicing and serving. This allows the filling to set for cleaner slices.