Recipe courtesy of PYLOS restaurant in New York City and
Diane Kochilas, consulting chef and acclaimed cookbook author

Ingredients
6-8 Medium to large leeks, trimmed and thinly sliced into rounds
2 tbs. Greek olive oil
7 Large eggs
1-2 C. Authentic Greek FAGE Total Yogurt
1 C. Fresh mint (chopped)
1 Pkg. Phyllo Dough
1 C. Melted Butter
Salt and ground pepper to taste


Preparation
• In a medium size pan, sauté leeks in olive oil 3-4 minutes until softened
• Remove from heat and set aside
• Combine eggs, yogurt and mint in a medium size bowl
• Add sautéed leeks, salt and pepper
• Working quickly, cut a double layered piece of phyllo dough into four even squares
• Lightly brush with butter
• Place a mound of mixture in the center of the phyllo dough and fold into a triangle
• Brush again with melted butter
• Repeat process until all the individual pies are made
• Cook in a preheated oven at 350 degrees for 5 minutes
• Serve