SAVOURY PIES WEEK 1: Traditional "Kihi" spiral pie with leeks and feta cheese

This is one of the most delicious traditional pies in Greece coming from the Kozani region in Northern part of the country. I have not managed to discover where the name "Kihi" derives from. If the name indicates the type of the pastry (and then the pie getting its name from it) or not or if the word "Kihi" implies the "spiral" shape of the pie in some local dialect maybe ... I really don't know, always we knew this pie as "Kihi from Kozani" and I suppose that was enough:-)) But, if anybody out there comes from this region and they know the story behind the name of this pie I would love to hear about it! What I did manage to find out, though, is the difference between the spiral "Kihi" from Kozani and the spiral cheese pie coming from Skopelos island (another famous delicacy). According to many, the main difference is that the "Kihi" is always cooked in the oven and the Skopelos spiral cheese pies are cooked in the pan, shallow fried. Well, both are delicious but today I present you the one from Kozani with leeks in the ingredients besides the feta cheese

Cooked by Maria Loi,

a prominent Head Cook and food author

"Kouzinomageiremata" (2009)

Ingredients (for 6-8 people)

For the pie:

6 phyllo pastry sheets

3-5 tbsp of margarine, melted for brushing

For the filling:

1Kg of leeks, finely chopped (both white and tender green part)

3 eggs, lightly beaten

500gr. of Feta cheese, crumbled
pinch of pepper
waxed paper

Method:

Put the leeks (after cleaning and chopping) in a large pot filled with water and boil in medium heat for 15 minutes. Transfer in a colander and allow to drain very well and to cool down.

Transfer the drained leeks in a bowl. Add the feta cheese, the eggs, season with a bit of pepper and stir thoroughly to blend.

Preheat the oven to 180°C and brush a round oven pan with some of the melted margarine.

On a large piece of waxed paper spread out three times a double phyllo sheet (one next to the other) making sure that the edges of the middle double sheet overlap the inner sides of the first two sheets about 5 cm, creating in this way a long single sheet.

Using a table spoon, spread lengthwise the filling (from the one end of the joined sheets to the other) leaving about 1 cm of space from the edge and carefully fold into a roll.

Brush with some margarine and holding with your hand the one end of the roll, carefully turn the other end so as to form a large spiral.

Transfer the roll, along with the waxed paper, in the pan and put in the oven. Cook for about 35-40 minutes or until the phyllo is golden and crispy.

Take out of the oven and allow the pie to settle for about 10 minutes before you cut into pieces and serve.