This pastry is made with spinach and it is popular like Spanachnilc. The variation with leeks and is called Prazenilc. I like to combine both, they compliment each other and the result is a very unique taste.
3 leeks
1 lb spinach
2 tbs oil – canola
6 eggs, separated 3 +3, slightly beaten
g oz feta cheese, crumbled
1 lb Phyllo pastry sheets #7 (thicker)
1 stick (4 oz ) butter
salt and black pepper
1/2 cup sparkling or regular water
Leaks are notoriously difficult to clean – remove the ends of the leaves, cut lengthwise, wash well the dirt that’s hiding between the leaves, slice to one-inch pieces. Sautee the leaks in the oil until soft. Add the spinach and cook until it is wilted. Set aside to cool. Mix three eggs with the crumbled cheese, season with black pepper. Combine with the leeks-spinach mixture.
Melt the butter.
Cover the bottom of a buttered 9 by 13-inch baking dish with five sheets of phyllo, brushing each layer with butter and keeping them wavy and wrinkled. Spread half of the leek mixture and cover with 5 more phyllo sheets, prepared as before. Spread the rest of the leeks and repeat with five more layers. Whisk three eggs with sparkling water and pour over the pastry. Bake at 350° F for 40-45 minutes, or until golden brown. Let it rest a little, cut into squares and serve with Airyan or wine.