Leek Pie (Greek Prasopita)

There is nothing better than the smell of a freshly baked homemade pie. Sumptuous savoury pies are a staple in Greek cooking. From the classic spinach pie (spanakopita), chicken pie (kotopita) to cheese pies of various sizes and shapes, savoury pies are suitable for every time of the day, as a main dish, starter or mid-day snack. This is a traditional Greek recipe for a vegetarian leek pie (prasopita) for you to recreate this delicious traditional delight from scratch. The main ingredient you will need to make a Greek pie are leeks (prasa), which are a favourite ingredient in all types of Greek recipes and especially when baked with cheese wrapped in phyllo (filo) dough, until nicely softened and sweetened, mingling with the melted cheese. This recipe calls for 800 g (28 oz) leeks, but you will use only the white parts, so you will have to buy about 2 kg (70 oz) of leeks. Traditional Greek recipes for homemade pies use homemade phyllo dough or commercial ‘village’ dough (xoriatiko phyllo), which is a little bit thicker than the usually paper thin phyllo and gives a more rustic touch. As ‘village dough’ is a little bit difficult to find, you can either make this traditional Greek leek pie recipe using either commercial phyllo dough, puff pastry or, if you are feeling adventurous enough, make your own homemade phyllo with this easy recipe for homemade phyllo for beginners. Roll each sheet of dough with passion for good food and it will truly reward you with a crispy, flaky and delicious crust on your traditional Greek leek pie.

12-15 phyllo sheets, thawed
28 oz leeks, sliced (800-900 g)
3-4 spring onions, finely chopped
½ glass white wine
1 egg yolk
1 cup milk or milk cream (250 mL)
5 oz feta cheese, crumbled (150 g)
3.5 oz Graviera cheese, or hard yellow cheese (100 g)
sea salt
black pepper, freshly ground
extra-virgin olive oil or butter, for brushing the pan

Egg Wash:
1 egg
1 tsp. water

If you choose to prepare this Greek leek pie with commercial phyllo dough, it is important to thaw completely the phyllo dough by putting it in the fridge from the previous day. For the beginners at working with phyllo, check the handling tips before starting.

To make this traditional Greek leek pie recipe, start by making the filling. Wash the leeks and trim them, keeping only the white part and cut in slices (2 cm width).

Heat a saucepan, add olive oil, the leeks and scallions and season with sea salt and pepper. Sauté, whilst stirring, until tender. Deglaze with the white wine and wait for it to evaporate. Remove the pan from the stove and allow them to cool down for a while.

In a bowl add 1 egg yolk and the milk cream and whisk. Stir in the leeks mixture, feta cheese, graviera cheese, season with pepper and blend to combine.

Brush a medium sized baking tray with olive oil and lay one sheet of phyllo dough, allowing it to exceed the pan. Brush the phyllo sheet with olive oil or melted butter and continue with 5-6 more phyllo sheets (brushing each one with olive oil or melted butter). Tip in the filling and even out using a spatula. With a knife trim some of the excessive phyllo, and fold the excess phyllo sheets flaps over the mixture. Add 5-6 more phyllo sheets, making sure to oil or butter each one, before adding the other.
Trim some of the excessive phyllo and roll the rest on the edges.

In a bowl whisk the egg and the water, brush the top of the leek pie and scar into pieces. Bake in preheated oven at 355°F (180°C) for about 50 minutes, until nicely coloured. Enjoy this traditional vegetarian Greek leek pie as a filling snack or as light meal.

Makes 8-10 servings.