Prasopita (Greek Leek Pie)
Learn how to make Greek Leek Pie or Prasopita using homemade filo and a delicious cheesy leek filling!
Ingredients
For the filo dough
- 6 cups flour (all purpose) + more for rolling out
- 1 1/2 teaspoon salt
- 2 tablespoons white wine vinegar (or white vinegar)
- 2 1/2 cup water
- 2 tablespoons olive oil + more for drizzling between layers
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 large egg
- salt and pepper to taste
Other ingredients
- 2 tablespoons semolina
- olive oil or melted butter for brushing filo layers
Instructions
Make the 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.
- Add the remaining filling ingredients to the bowl with the leeks and mix well.
Make the filo dough:
- Preheat oven at 375F.
- To a large bowl, add the flour, salt, vinegar, and water. Using your hands, mix to combine ingredients and then add the olive oil. Knead by hand until the dough comes together. It will look shaggy but be pliable.
- Divide the filo dough into 4 equal sections. On a clean, floured surface, form each into a ball and press them down to form disks.
- Take one disk and drizzle it with a teaspoon of olive oil and then add a second disk over top of it. Using a rolling pin, roll the stacked filo disks out into a circle (slightly larger than the pan you are using). Sprinkle with more flour as needed to prevent it sticking to rolling pan or table.
- Repeat this with the other 2 disks so that you end up with 2 large circle filo sheets.
Assemble the pita:
- Grease the bottom of the baking pan with olive oil. Place a sheet of filo on the bottom of the pan. 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 flaky.
- 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 leftover filo sheet to cut out a circle approximately the same size as the pan. Add the filo over top of the leek mixture.
- 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 olive oil over the filo and then gently score slices, but do not cut all the way through. (Think of it as if you are making dashed lines for each portion. After it is baked you will fully slice it but for now you are only scoring it. I use the tip of a knife and gently make small cuts to form the rough shape of each slice. Do not run your knife completely across the filo sheets to make full slices. If you run a knife through and completely cut each slice, the filo will begin to shrink into itself so avoid this.)
- Bake in the oven for 50-55 minutes or until the the filo turns a nice golden colour.
Note: Metric ingredient measurements are provided as a courtesy using a third-party calculator and are rounded to the nearest unit. The recipes provided on this site have not been tested with metric measurements and their accuracy cannot be verified.
Nutrition
Calories: 577kcalCarbohydrates: 81gProtein: 15gFat: 21gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 39mgSodium: 209mgPotassium: 219mgFiber: 4gSugar: 2gVitamin A: 801IUVitamin C: 5mgCalcium: 128mgIron: 6mg
The nutritional information provided is based on third-party calculations and is an estimate only. Accurate nutritional facts will vary based on the particular brands used, portion sizes, measurement accuracy and more.
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