Prasopita- Leek & Feta pie recipe

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!

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 a commercial fillo- 375-gram pack is ideal- but make sure the phyllo is completely thawed before using.

Ingredients →

For pastry

- 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

For filling

- 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

Directions →

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 it 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 it aside.

For the 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 the 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 the 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)