prasopita or greek leek pie with homemade filo

Prasopita (Greek Leek Pie)

Learn how to make Greek Leek Pie or Prasopita using homemade filo and a delicious cheesy leek filling!

Recently, I shared a Kolokithopita (Greek Zucchini Pie) that I made with my mom. Today, I am sharing with you another mother-daughter creation only this time, leeks are the star of this pita!

I am a fan of all Greek style pitas and wouldn’t say no to any of them! Spinach, cheese, zucchini, leeks- you name it, I am there for it! I used to use store bought filo to make my homemade pites (plural for pita) but, although they are still tasty, they just don’t compare to authentic, homemade filo dough. Not even close.

Although I grew up helping my mom make homemade filo, it isn’t something I have ever felt confident making on my own. Earlier this summer, I decided to learn this important skill with the help of my mom and I am so happy to have done so!

This prasopita is based on delicious ones I have eaten from shops both here and in Greece. I took some liberties and have tweaked the recipe for the filling to suit my personal taste and ingredients that are easier to get a hold of in grocery stores. I have made this pita many times in the past (with store bought filo) and absolutely love the subtle, sweet leek flavour paired with salty feta.

How to make Prasopita or Greek Leek Pie

Many versions of prasopita or Greek leek pie use Graviera, a popular Greek cheese that is similar to Gruyere. I omited that in this recipe as it is not something I have on hand. I tend to have no self control where its involved and would devour it within seconds of unpacking the grocery bag. You can add it to this recipe if you like. I also added ricotta cheese to the filling cause I love the creaminess it adds. Quite frankly, I am obsessed with the stuff!

To make this pita, you will need:

For the filo dough:

  • 6 cups flour (all purpose)
  • 1/2 teaspoon active dry yeast
  • 1/4 teaspoon salt
  • 1 1/2 cup warm water
  • 2 tablespoons olive oil + more to grease hands

Filling:

  • 3 large leeks, thinly sliced
  • 3 tablespoons olive oil
  • 1/2 cup feta
  • 1/2 cup ricotta
  • 2 tablespoons fresh parsley, chopped
  • 2 tablespoons fresh dill, chopped
  • 1 tablespoon fresh oregano, chopped
  • zest of 1 lemon
  • 1 egg
  • salt and pepper to taste

Other ingredients

  • 2 tablespoons semolina
  • olive oil or melted butter for brushing filo layers

Directions

Prep the filo dough and filling

Heat olive oil in a skillet and add the thinly sliced leeks. Sautee on medium-low heat until they begin to caramelize. Transfer to a mixing bowl and let them cool completely.

In a large bowl, add the flour and yeast. Add the olive oil and warm water and knead the dough with greased hands (grease hands with olive oil). The dough will be a little sticky but that is okay. Knead for 5 minutes until dough comes together into a ball. Cover the bowl with plastic wrap and let it rest for several minutes at room temperature while you prepare the filling.

Add the remaining filling ingredients to the bowl with the leeks and mix well.

Start assembling

Preheat oven at 360F.

Divide the filo dough into 4 equal sections. Roll each into a ball and press them down to form disks.

Sprinkle the dough with flour and, using a rolling pin, roll out each disk into a large circle, turning it as you roll it out to form circles about 2 feet wide.

Grease the bottom of the baking pan with olive oil. Place a sheet of filo on the bottom of the pan and brush it with more oil. Place a second sheet of filo on top of the first. The edges of the filo will hang over the pan. That is okay. Sprinkle the filo with 1 tablespoon of semolina. The semolina will help absorb some moisture and keep the filo flakey.

Add the leek mixture to the baking dish, spreading it out evenly. Sprinkle the leek mixture with the remaining semolina powder.

Place the pan on top of the 2 leftover filo sheets to cut out circles approximately the same size as the pan. Add one circle over top of the leek mixture and brush with olive oil. Add the last circle sheet of filo.

Trim the excess dough by running the back of a knife along the pan lip like you would pie dough. Fold over the edge of the excess bottom filo layers over the top layers. Brush the whole thing with olive oil.

Precut your pita pieces and bake in the oven for 50-55 minutes or until the the filo turns a nice golden colour.

I hope you give this prasopita a try and love it as much as we do!

Kali orexi! (Bon appetit in Greek)

-Cathy

You may also like:

Kolokithopita (Greek Zucchini Pie)
Ruffled Milk Pie (Greek Patsavouropita)

Prasopita (Greek Leek Pie)

Servings

8

servings
Prep time

30

minutes
Cooking time

1

hour 

Ingredients

  • For the filo dough
  • 6 cups flour (all purpose)

  • 1/2 teaspoon active dry yeast

  • 1/4 teaspoon salt

  • 1 1/2 cup warm water

  • 2 tablespoons olive oil + more to grease hands

  • Filling
  • 3 large leeks, thinly sliced

  • 3 tablespoons olive oil

  • 1/2 cup feta

  • 1/2 cup ricotta

  • 2 tablespoons fresh parsley, chopped

  • 2 tablespoons fresh dill, chopped

  • 1 tablespoon fresh oregano, chopped

  • zest of 1 lemon

  • 1 egg

  • salt and pepper to taste

  • Other ingredients
  • 2 tablespoons semolina

  • olive oil or melted butter for brushing filo layers

Directions

  • Heat olive oil in a skillet and add the thinly sliced leeks. Sautee on medium-low heat until they begin to caramelize. Transfer to a mixing bowl and let them cool completely.
  • In a large bowl, add the flour and yeast. Add the olive oil and warm water and knead the dough with greased hands (grease hands with olive oil). The dough will be a little sticky but that is okay. Knead for 5 minutes until dough comes together into a ball. Cover the bowl with plastic wrap and let it rest for several minutes at room temperature while you prepare the filling.
  • Add the remaining filling ingredients to the bowl with the leeks and mix well.
  • Preheat oven at 360F.
  • Divide the filo dough into 4 equal sections. Roll each into a ball and press them down to form disks.
  • Sprinkle the dough with flour and, using a rolling pin, roll out each disk into a large circle, turning it as you roll it out to form circles about 2 feet wide.
  • Grease the bottom of the baking pan with olive oil. Place a sheet of filo on the bottom of the pan and brush it with more oil. Place a second sheet of filo on top of the first. The edges of the filo will hang over the pan. That is okay. Sprinkle the filo with 1 tablespoon of semolina. The semolina will help absorb some moisture and keep the filo flakey.
  • Add the leek mixture to the baking dish, spreading it out evenly. Sprinkle the leek mixture with the remaining semolina powder.
  • Place the pan on top of the 2 leftover filo sheets to cut out circles approximately the same size as the pan. Add one circle over top of the leek mixture and brush with olive oil. Add the last circle sheet of filo.
  • Trim the excess dough by running the back of a knife along the pan lip like you would pie dough. Fold over the edge of the excess bottom filo layers over the top layers. Brush the whole thing with olive oil.
  • Precut your pita pieces and bake in the oven for 50-55 minutes or until the the filo turns a nice golden colour.
 

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