Instructions: Clean the leeks, discarding the green parts and leaves; use only the white part. Cut into quarters, then chop into small pieces; place in a strainer and wash under running water for several minutes. Melt the butter in a pot.

Add the leeks, cook until they soften and the water from them has evaporated. Cool.

Beat the eggs in a bowl until light. Put the leeks into another bowl, and add the farina, cheese, salt, and pepper; mix well. Butter a pan the size of the phyllo sheets. Put 4 to 5 sheets of phyllo (reserve 4 for the top)

on the bottom of the pan, brushing each with melted butter before adding it. Spread a layer of leeks on the phyllo and top it with 3 or 4 tbsp of te beathen egg. Spread 2 sheets of phyllo, again brushing each one with butter. Spread in a second layer of leeks and top with more egg. Continue layering in the leeks and eggs in this manner until all are spread in the pan. Spread the last 4 sheets of phyllo carefully over the top layer, brushing each one with butter. Pour any remaining butter over the top.

Score the phyllo with a sharp knife into serving-size pieces. Bake in a preheated 350 degree oven for about 30 minutes.

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