Execution

Let the kihi filo pastry defrost for about 2 hours by allowing it to seat at room temperature in its packaging to maintain its moisture. Peel the leeks and use the tender part (set aside the rest to flavor soups and sauces). Wash thoroughly and blanch in boiling water for 5-6΄. Strain, let cool, chop and allow them to dry on absorbent paper towel for a while. Heat the oil over medium heat and add the finely chopped leeks. Cook them for 5-6΄ and, after cooling, place them in a bowl. Add the cheese, eggs, salt - if needed - and plenty of pepper. Finally, sprinkle with the semolina and stir well. Oil a shallow, 40cm pie pan. Roll out a filo pastry sheet on the counter and sprinkle a little olive oil over it. Fold it in half and spread a thin line of filling on top of it. Make sure the edges of the filo have no filling. Wrap into a roll, and then twist into a spiral snail shape and place it in the center of the pan. Prepare the rest of the rolls in the same way and place them around the snail shaped pie, increasing its diameter each time. Sprinkle with the remaining olive oil and bake in a preheated oven at 180°C for about 50-55΄. Our pie is ready when it turns golden-brown and if it easily slides of the bottom when shaking the pan. It is served hot, like most pies. By leaving the edges of the filo pastry unfilled, we ensure the cheese will not run out and stick to the pan. The semolina will absorb the unnecessary liquids of the cheese and leek, and the kihi will become extra crunchy!