Filling:
4-5 leeks cut finely
300 grams of fetta cheese crumbled very fine.
2 tablespoons simigdali (semolina)
4 eggs
A little oil
A little salt to taste. ( I usually leave the salt out when it has cheese)
Method:
1. Preheat oven 200C
2. Heat the oil, saute the leeks for about 10 minutes stirring constantly with the simigdali and salt
3. Remove from heat
4. In a bowl beat the eggs, add the cheese and mix with leeks
5. Open the second sheet of dough and lay on top off mixture, tucking the ends inside
6. Make slits on top payer of pita shaping the cuts as the final cut
7. Pour melted butter on top making sure that butter is evenly distributed and goes into slits
8. Bake pita for one hour, making sure the dough is cooked, brown and crunchy