Leek Pie

Known in Greece as: Prasopita

A rustic Greek leek and herb pie wrapped in golden filo pastry.

TIME BREAKDOWN
Prep: 35 min
Cook: 50 min
Total: 1h 25m
Vegetarian
✅
Nuts
❌
Serves
8 - 10
Difficulty
Medium

Ingredients

  • 1kg leeks, white and light green parts only, thinly sliced
  • 200g feta cheese, crumbled
  • 150g ricotta cheese or anthotyro
  • 3 eggs, beaten
  • Large bunch fresh dill, finely chopped
  • Large bunch fresh parsley, finely chopped
  • 4 spring onions, finely chopped
  • 100ml olive oil, plus extra for brushing
  • Black pepper to taste
  • Pinch of nutmeg
  • 270g filo pastry (about 12 sheets)
  • 100ml olive oil for brushing
  • Sesame seeds for topping (optional)

Method

  1. Wash the leeks thoroughly to remove any grit between the layers. Slice them thinly into half-moons.

  2. Heat the olive oil in a large pan over medium heat. Add the leeks and spring onions, and cook gently for 15-20 minutes, stirring occasionally, until very soft and sweet but not browned. They should almost melt.

  3. Remove from heat and allow to cool to room temperature. This is important - hot filling will make the pastry soggy.

  4. Preheat your oven to 180°C (160°C fan). Grease a 30cm x 20cm baking dish with olive oil.

  5. In a large bowl, combine the cooled leeks, crumbled feta, ricotta, eggs, dill, parsley, black pepper, and nutmeg. Mix well. Taste before adding salt as feta is already salty.

  6. Layer 6 sheets of filo pastry in the prepared dish, brushing each sheet generously with olive oil before adding the next. Let the edges overhang slightly.

  7. Spread the leek filling evenly over the filo base, smoothing it out to the edges.

  8. Top with the remaining 6 filo sheets, again brushing each with olive oil. Fold any overhanging edges over the top or tuck them in neatly.

  9. Using a sharp knife, score the top layers into squares or diamond shapes (don't cut all the way through to the filling). Brush the top generously with olive oil and sprinkle with sesame seeds if using.

  10. Bake for 45-50 minutes until deep golden brown and crispy on top. Allow to cool for 10 minutes before cutting and serving. Prasopita is delicious warm or at room temperature. It's a popular winter pie that showcases the sweet, mild flavour of leeks. Perfect for lunch with a green salad.