Imagine a golden, flaky pie that whispers stories of Greek grandmothers and sun-drenched island kitchens. The Prasopita, or Greek Leek Pie, is not just a recipe—it's a culinary journey that transforms humble ingredients into a masterpiece of flavor and tradition. With its crisp phyllo layers, rich feta cheese, and tender, aromatic leeks, this dish is about to become your new obsession in home cooking.
Prep Time: 1 hrs
Cook Time: 45 mins
Total Time: 1 hrs 45 mins
Cuisine: Greek
Serves: 8 servings
Ingredients
- 4 large leeks, cleaned and sliced
- 1/2 cup olive oil
- 1 cup feta cheese, crumbled
- 1/4 cup fresh dill, chopped
- 1/4 cup fresh parsley, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 package phyllo dough
- 1 egg, beaten (for brushing)
Instructions
- Prepare the leeks by thoroughly washing and trimming the green and white parts. Slice the leeks into thin, half-moon shapes, ensuring they are clean and free of dirt.
- Heat olive oil in a large skillet over medium heat. Add the sliced leeks and sauté slowly, stirring occasionally, until they become soft and translucent, approximately 15-20 minutes. Be careful not to brown the leeks.
- Remove the leeks from heat and let them cool to room temperature. Once cooled, mix in crumbled feta cheese, chopped fresh dill, chopped fresh parsley, salt, and black pepper. Stir gently to combine all ingredients.
- Preheat the oven to 375°F (190°C). Prepare a large baking dish by lightly greasing it with olive oil.
- Carefully unroll the phyllo dough and keep it covered with a damp kitchen towel to prevent drying. This helps maintain the delicate texture of the phyllo.
- Layer the phyllo sheets in the baking dish, brushing each layer lightly with olive oil. Use approximately half the phyllo sheets for the bottom, allowing some overhang on the sides.
- Spread the leek and feta mixture evenly over the phyllo base, ensuring a uniform distribution.
- Cover the filling with the remaining phyllo sheets, again brushing each layer with olive oil. Fold the overhanging edges to create a sealed top.
- Using a sharp knife, score the top of the pie into serving portions, being careful not to cut all the way through.
- Beat the egg and brush the top of the pie generously, which will help create a golden, crispy surface.
- Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and crispy. The edges should be deep golden and the phyllo should be flaky.
- Remove from the oven and let the pie cool for 15-20 minutes before serving. This allows the pie to set and makes it easier to cut into portions.
- Serve warm or at room temperature, optionally accompanied by a light Greek salad or tzatziki sauce.
Tips
- Leek Preparation is Key: Take extra time to clean leeks thoroughly. Sand and dirt can hide between layers, so slice and rinse carefully.
- Patience with Sautéing: Cook leeks slowly on medium heat. Rushing this step can lead to bitter or burnt leeks.
- Phyllo Handling Tricks: Keep phyllo sheets covered with a damp towel to prevent drying and cracking.
- Oil Between Layers: Don't skimp on brushing olive oil between phyllo sheets - this creates that signature crispy, flaky texture.
- Room Temperature Matters: Let the pie rest after baking to allow flavors to settle and make cutting easier.
- Make Ahead Friendly: This pie can be prepared in advance and reheated, making it perfect for meal prep or entertaining.
- Serving Suggestions: Pair with a crisp white wine or a light Greek salad for a complete Mediterranean experience.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 25g
Protein: 9g
Fat: 22g
Saturated Fat: 6g
Cholesterol: 45mg
