Prepare the dough for Greek pie here and at the same time start making the filling.
Clean the leeks and onions from the dry pieces. Cut into thin slices.
Add the vegetables to a deep frying pan and add hot boiled water, enough to cover them.
Cook over medium heat for 5-10 minutes until the water evaporates. If the vegetables have softened and the water has not evaporated, strain them.
In a large bowl, add the vegetables and grate the feta cheese. Stir until well combined.
Then add the eggs, smoked paprika, salt and freshly ground pepper. Stir well and set aside.
Grease a baking pan (I have used a round pan of 34cm diameter). Set aside.
Roll out the bottom phyllo of the pie just a little larger than the size of the pan, so that we can make edges of the pie.
Spread fine semolina on the pie and then filling. The semolina will absorb the extra moisture of the filling.
Gently transfer the top phyllo of the pie over the filling and turn the edges of the bottom phyllo, inward and downward to form the edges.
Cut the top of the pie with a sharp knife and drizzle with the olive oil. Gently brush the entire surface with the olive oil.
Bake at the oven’s lower rack, at 200 °C (preheated) for 45-60 minutes or until the top is golden-brown.
When ready, remove from oven and place your pie on a cooling rack. This will make your bottom of your pita crispier.