Go Back
Print

Prasopita (Leek Pie)

Πρασόπιτα 

Ingredients

  • 12 phyllo sheets thawed
  • 4 cups leeks sliced
  • 4 spring onions finely chopped
  • 1 small bunch fresh dill finely chopped
  • 1 egg beaten
  • 150 g Greek goat's feta cheese crumbled
  • salt and freshly ground pepper
  • extra virgin olive oil for brushing phyllo
  • 1 egg and 1 tsp water (egg wash) to finish
  • sesame seeds to finish

Instructions

  1. Pre-heat oven to 180C, then prepare the filling. Wash, trim and finely chop the leeks - using the white part only. Heat a saucepan, add a little EVOO and sauce the leeks and spring onions until tender and all the moisture has been removed. Take off the heat and allow the leek mixture to cool. 

  2. In a seperate bowl, crumble the goat's feta well, then add the beaten egg, the dill and the cooled leek mixture, season with pepper and only a little salt (the feta will be salty enough). Mix well to combine the filling. 

  3. Set aside two baking sheets, lined with baking paper. Then unroll your thawed phyllo. Layer 3 sheets of phyllo dough, brushing EVOO in between each layer. Keep the phyllo that you are not using under a lightly damp tea towel to keep them from drying out. Cut the phyllo stack into three strips. Place 1 Tbsp of filling at one end of each strip of layered dough. Starting at the filled end, bring the bottom corner up to the top, creating a triangle that encases the filling. Then, fold the triangle over. Then, fold the triangle down. Continue folding until the end of the dough is reached. Add a little more EVOO to the end to ensure it sticks firmly. Place the triangle on a baking sheet, seam-side down and brush the top with egg wash and sprinkle with sesame. Continue with the remaining dough and filling. Bake the triangles for 15 minutes or until golden and puffed.