PRASOPITA

Prasopita is a savoury Greek pie made primarily from leek (prasa) and often combined with feta or other cheeses, bound with eggs and sometimes béchamel or yoghurt, all encased in layers of crisp phyllo pastry or baked as a thicker, rustic pie. It originates from Greece, where regional variations across the mainland and islands showcase local ingredients and techniques, but its roots lie in traditional Greek village cooking that celebrates simple, seasonal produce.

It’s such a wonderful way to use up leek, which is readily available can be quite cheap to purchase. The flaky pastry works so well with the sweetness of the sweat down leek and then the sharp creaminess of the feta cheese that just ties everything together. If you love the famous spinach pie, spanakopita, you’re going to love the prasopita.

PRASOPITA

〰️

PRASOPITA 〰️

(LEEK & FETA GREEK PIE)

Time: 2 hours

Serves: 5-6

8 rectangle phyllo sheets, defrosted

3 leeks, thinly sliced

1 spring onion, thinly sliced

1 tbl dr oregano

1/2 tbl sp dr mint

1/2 tbl sp all spice

1/3 cup white wine

400gm feta cheese

Knob salted butter

1 egg, whisked

Sesame seeds

Salt, to taste

Preheat oven to 170 degrees Celsius.

Start by making the leek filling. Place heavy pan on medium high heat with a bit of oil and add in your leek and spring onion to sweat down with a pinch of salt. Let it sweat for a few minutes before adding in oregano, mint and all spice. Mix through and cook for a minute. Add in your white wine and cook out completely. Turn off heat and add in half of your feta and allow it to melt into mix. Cool completely.

Crumble the remaining 200gm of feta in a bowl and line a baking tray.

To create the pie, melt your butter and lay a sheet of phyllo down. Using a brush, throw some drops of butter on the phyllo, before adding a line of leek filling at the bottom. Add some crumbled feta to the phyllo and roll upon itself before curling into a snail shape and popping onto lined tray. Continue this process until all filling is used up.

Brush on an egg wash (you can also brush with olive oil if your prefer for a more crunchy pastry), before adding a sprinkling of sesame seeds. Pop into oven for 75-80 minutes, or until you have a really golden pastry. Cut into pieces and enjoy.