Prasopita (leek & feta pie) is a traditional and mouthwatering vegetarian recipe that is not as well known as Greek spanakopita (spinach pie) but it tastes just as good- if not better!
Today we share a classic recipe- with the traditional technique of rolling out the pastry and making the phyllo from scratch.
For those who don’t feel confident enough yet in trying to make your own pastry- you can use commercial fillo- 375-gram pack is ideal- but make sure the phyllo is completely thawed before using.
– 400 x grams all purpose flour (plus extra to roll out)
– 1 x tablespoon of vinegar
– 2 x tablespoons olive oil
– 120 ml x warm water
– 1/2 x teaspoon of salt
– 4 x leeks
-1 x bunch parsley
– 4 x eggs
– 400 x grams feta
– 1/2 x cup of semolina
– 1 x cup of olive oil (extra for drizzling)
– salt & pepper to taste
For the pastry (Part 1):
– In a large bowl mix the flour with the salt, vinegar and olive oil and place warm water in the middle of the mixture.
– Knead the dough well and then divide into 6 equal parts.
– Leave for 1/2 hour covered in cling wrap to rest.
– In the meantime, you can prepare the filling.
Preparing the filling:
– Clean the leek and parsley and cut into 1/2 cm pieces.
– Place in a deep large bowl and add salt, pepper, eggs, semolina, olive oil and grate the feta cheese on top.
– Mix the filling thoroughly and set aside.
For pastry (Part 2):
– Lightly sprinkle flour on the surface you will be using to roll out the dough (so the pastry won’t stick).
– Flatten the balls out one by one and begin rolling them out slowly using a large rolling pin, they should end up being about 60cm in diameter.
– Make sure you continue lightly sprinkling flour between each phyllo you roll out, so they do not stick together.
Placing it all together →
– Lightly drizzle olive oil in your baking dish and place one of the phyllo pastries in dish.
– Lightly drizzle more olive oil and place the second sheet of phyllo.
– Spread one third of your filling you have prepared evenly over the surface.
– Add another layer of phyllo pastry and spread 1/2 of the remaining mixture.
– Place another layer of phyllo and remaining mixture.
– Add the final 2 layers of pastry and drizzle lightly with olive oil.
– Fold the edges in.
– Using a sharp knife, cut into diamonds or squares, three-quarters of the way through to the bottom of the dish.
– Place in a preheated moderate oven and bake for about 45 minutes at 200 degrees.
*Recipe and image by flavours and flair (Copyright)