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Prasopita
Greek Leek Pie
A savory and comforting Greek leek pie featuring tender leeks and salty feta cheese encased in layers of crisp phyllo dough. Perfect as a main dish or appetizer, and delicious served at room temperature.
๐ง ์ฌ๋ฃ
- 1 kg Leeks
- 200 g Feta cheese
- 12 sheets Phyllo dough
- 3 Eggs
- 1/4 cup Fresh dill
- 80 ml Olive oil
- 1/2 teaspoon Salt
- 1/4 teaspoon Black pepper
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Prepare the leeks: Ensure leeks are thoroughly cleaned to remove any grit. Slice them thinly. Heat 40ml of olive oil in a large skillet over medium heat. Add the sliced leeks and sautรฉ, stirring occasionally, until they are very soft and translucent, about 20-25 minutes. They should not brown, but become tender and sweet.
โฑ๏ธ 25 minutes - 2
Cool the leek mixture: Remove the skillet from the heat and let the leeks cool completely. This is important to prevent the eggs from scrambling when added.
โฑ๏ธ 15 minutes - 3
Make the filling: In a large bowl, combine the cooled leeks, crumbled feta cheese, lightly beaten eggs, chopped fresh dill, salt, and pepper. Mix gently until all ingredients are well incorporated. Taste and adjust seasoning if necessary.
โฑ๏ธ 10 minutes - 4
Assemble the pie: Preheat your oven to 180ยฐC (350ยฐF). Brush a 9x13 inch (or similar sized) baking dish generously with olive oil. Lay one sheet of phyllo dough in the dish, brushing it lightly with olive oil. Continue layering the remaining 11 sheets of phyllo dough, brushing each sheet with olive oil as you go, ensuring the edges are slightly overhanging the sides of the dish. This creates the bottom crust.
โฑ๏ธ 15 minutes - 5
Add the filling and top: Spread the leek and feta filling evenly over the layered phyllo dough. Fold the overhanging edges of the bottom phyllo layers inwards to enclose the filling. Brush the folded edges with olive oil. Top the filling with the remaining phyllo sheets, brushing each with olive oil. Tuck in the edges or trim any excess phyllo.
โฑ๏ธ 5 minutes - 6
Bake the prasopita: Score the top layers of phyllo dough with a sharp knife into serving portions (this makes it easier to cut after baking). Bake in the preheated oven for 50-60 minutes, or until the top is deeply golden brown and crisp, and the filling is set.
โฑ๏ธ 50-60 minutes - 7
Rest and serve: Let the prasopita rest for at least 10-15 minutes before cutting and serving. This allows the filling to set further and makes for cleaner slices. It can be served warm, at room temperature, or even cold.
โฑ๏ธ 15 minutes
๐ก ์ ๋ฌธ๊ฐ ํ
- โThoroughly cleaning leeks is crucial to avoid any sandy texture in the pie. Slice them thinly to ensure they cook down properly.
- โPhyllo dough dries out quickly. Keep the unused sheets covered with a damp (not wet) kitchen towel while you work.
- โWinter seasonal dish, but delicious year-round.
- โPrasopita is excellent served at room temperature, making it ideal for picnics or gatherings.
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- Add a handful of grated kefalotyri or parmesan cheese to the filling for an extra savory kick.
- Incorporate other herbs like parsley or mint along with the dill.
- For a creamier filling, add 100g of ricotta cheese or a dollop of Greek yogurt to the leek mixture.