Put the leeks and onions in a large frying pan with a little water and cook till soft.

Once the water has evaporated, add the olive oil and fry lightly until transparent and slightly golden.

Quench with wine and season with salt and pepper. Leave the mixture to cool.

Mix the kopanisti and chloro together. Add to the cooled leek and onion mixture and stir well.

Line an oiled baking tin with three oiled pastry leaves. Empty the filling into the tin and cover with another three pastry leaves. Score the top into portions with a sharp knife.

Bake in a moderate oven, at 150 0C, for 30 minutes. Then raise the temperature to 220 0C and cook for a further 30 minutes. The pie is ready.