Prassopita (Greek Potato and Leek Pie)

3 Tbsp olive oil
4 c cleaned, chopped leek whites and greens (about 4 leeks)
3/4 lb Idaho potatoes, scrubbed, peeled and grated
1 egg
2 Tbsp milk
2 Tbsp chopped fresh dill (or 2 tsp dried)
1/4 tsp pepper
8 sheets phyllo dough, thawed and refrigerated until ready to use
1 c crumbled feta cheese
1/4 c kalamata olives, coarsely chopped

Preheat oven to 375 degrees. Spray a 9"x13" baking pan with cooking spray.

Heat 2 tsp oil in a large nonstick skillet over medium heat, then add leeks. Cook until they have softened but are still bright green and have not caramelized, about 10 minutes. Transfer to a bowl and let cool about 10 minutes. Put potatoes, egg and milk into a large bowl and mix to combine, then stir in dill and pepper.

Place remaining 2 Tbsp + 1 tsp olive oil in a small cup or bowl. Remove phyllo dough from fridge, take sheets out of box and unroll so they're flat. Cover with a sheet of plastic wrap and then a clean, damp dishtowel.

Place a sheet of phyllo on bottom of baking pan. Using fingers, lightly dot with olive oil. Place another piece of phyllo on top, gently press down, and continue until you have 4 layers. Do not oil the last sheet.

Place half the potato mixture on top and sprinkle with half the feta and half the olives. Top with 1 sheet phyllo and, using fingers, lightly dot with olive oil. Continue until you have 4 layers. Oil the last sheet, too, using up any remaining oil.

Bake at 375 degrees until golden brown, about 45 minutes. Serve hot or at room temperature. May be made in advance and frozen, then reheated at 350 for 15-18 minutes.

NOTES
From Hannaford.
Untried.

Butternut Cheese Pie

4 c coarsely shredded butternut squash (about 1 lb)
1/4 c uncooked bulgur
1/2 tsp salt
1 tsp olive oil
1 c chopped onion
3/4 c (3 oz) crumbled feta cheese
1/2 c (2 oz) grated fresh Parmesan cheese
1/2 c chopped fresh mint
1/2 tsp freshly ground black pepper
8 sheets frozen phyllo dough, thawed and divided
cooking spray

Combine first 3 ingredients in a large bowl; cover and chill 30 minutes.

Preheat oven to 350°.

Heat olive oil in a medium skillet over medium-high heat. Add onion; sauté 3 minutes. Add onion, feta and Parmesan cheeses, chopped mint, and black pepper to squash mixture, stirring to combine.

Working with 1 phyllo sheet at a time (cover remaining dough to prevent drying), place 1 sheet into a 10-inch deep-dish pie plate coated with cooking spray. Gently press sheet into pie plate, allowing ends to extend over edges of pan; lightly coat with cooking spray. Place another phyllo sheet across first sheet to form a crisscross design; lightly coat phyllo with cooking spray. Repeat procedure with 2 phyllo sheets and cooking spray.

Spoon squash mixture over phyllo. Place another phyllo sheet over squash, repeating crisscross design with remaining phyllo and cooking spray. Fold in edges of phyllo to fit dish and form a rim. Bake at 350° for 40 minutes or until golden brown.

NOTES
From Cooking Light.
I like this a lot, but the kids emphatically do not.
I make it without the mint.

Cheddar-Asparagus Pot-pie

4 c (about 1 lb) sliced asparagus
2 c diced red potato
1/2 c all-purpose flour
1 1/2 tsp paprika
3/4 tsp salt
1/8 tsp ground red pepper
1 garlic clove, minced
2 1/2 c milk
1 c shredded Cheddar cheese
3/4 c diced ham
1/2 c sliced green onions
4 sheets frozen phyllo dough, thawed
1 Tbsp butter, melted

Cook asparagus in boiling water 2 minutes or until crisp tender. Remove from pan; set aside. Add potatoes to pan and cook in boiling water 5 minutes or until tender. Drain; add to asparagus.

In a large saucepan, combine flour and next 4 ingredients. Gradually add milk; whisk until blended. Cook over medium heat until thickened (about 10 minutes), stirring constantly. Add cheese; stir until cheese melts. Remove from heat; stir in asparagus, potato, ham and onion. Spoon into a greased 11"x7" baking dish.

Place 1 sheet of phyllo dough on a large cutting board or work surface (cover remaining dough to keep from drying out) and gently brush 1 side of phyllo with about 1 tsp melted butter. Fold phyllo in half crosswise and place over filling. Repeat with remaining phyllo and butter. Trim excess phyllo from edges of dish. Lightly coat phyllo with cooking spray.

Bake in a 350 degree oven for 25 minutes or until crust is golden brown and bubbly around the edges. Let stand 10 minutes before serving.

NOTES
From Cooking Light.
Have successfully made without ham.
Have successfully made with standard pie crust in place of phyllo (in round pie dish instead of rectangular baking dish).