Pougakia (Purses) with pork, leek and Feta
- 16 phyllo pastry
- 800gr boneless Pork, diced
- 2 Onions, cut in rings
- 3 Leeks, cleaned and cut in slices
- 2-3 tbsp Butter
- 2 finely cut Parsley
- 100ml Dairy cream
- 350gr Feta cheese, grated
- 4-5 eggs
- Salt and freshly grounded pepper
Heat 2/3 of the butter and sauté the pork for 8'-10'. Add the onions and the leeks and continue to sauté for 5'-6' more minutes. Add salt and pepper. Let the mix cool. Pour the pork-leek mixture in a bowl, add parsley, Feta cheese and then the eggs, which you have beaten with dairy cream and salt and pepper. Stir well.
Cut each phyllo pastry in 2 square pieces and place one on top of the other, putting enough filling on the center of each one. Close the ‘purses’ by slightly twisting each phyllo and place in a baking pan. Pour the remaining butter and bake at 180-190 οC for 1 hour, until golden brown.