Pork

Pougakia (Purses) with pork, leek and Feta

Image

Ingredients (serves 4)
  • 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

Preparation method

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.

Overview

  • History +

    In 1890 Dimitrios Christakis, using the milk of the mountain region of Edessa in the Pella Prefecture... Read More
  • Company +

    The heirs of the company paying sweat and hard work succeeded and created today, the famous... Read More
  • Factory +

    Our factory located in Proastio (Suburb) of Edessa, has modern automated line standardization and pasteurization... Read More
  • 1

Co. Responsibility

image Greek Cheese Products.
High Quality Dairy Products.
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image Food Safety Standards.
ISO 22000, IFS, BRC.
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image P.D.O. Certification.
Protected Designation of Origin.
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image International Distinctions.
World Cheece Awards.
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Briefing

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