Greek Leek Pie (Prasopita)

Pies hold a special place in Greek cooking, and prasopita (from “praso”, meaning leek) is one of those dishes I grew up watching my mother and grandmother make. They would roll their own filo dough, a skill I deeply admire, and the smell of a freshly baked leek pie in the kitchen felt like the definition of home. These days, when time is short, I reach for a packet of ready-made filo, and the result is still delicious. There is no shame in that.

What I love most about prasopita is its versatility. You can serve it as a starter, cut into small squares and passed around the table, or as a main dish with a simple salad alongside. It is the kind of food you make on a Sunday and then find yourself returning to throughout the week, cold from the fridge or warmed in the oven. It works as a packed lunch, a light supper, or a contribution to a mezze spread. In Greece, savory pies like this were a practical way to feed a family well on simple, affordable ingredients.

Leeks are the quiet heroes of Greek winter cooking. They are softer and sweeter than onions, and when sautéed until their moisture has evaporated, they develop a rich, almost buttery flavour that pairs beautifully with crumbled feta. Feta, naturally, is non-negotiable here. Its saltiness and tang cut through the richness of the olive oil, giving the filling its distinctive Greek character. The dill adds freshness and a subtle anise note that ties everything together.

The technique of briefly boiling the leeks before sautéing them is a step I would not skip. The green parts of leeks can carry a slight bitterness, and this short blanch removes it while also jump-starting the cooking process.

Prasopita is also wonderfully adaptable. For a nistisimi (fasting) version, traditional during Orthodox Lent, you can omit the feta and eggs entirely and add rice to the filling instead, creating a completely plant-based pie that is still satisfying and full of flavour. If you enjoy cooking with filo, my Veggie Bulgur Pie with Filo and Vegan Filo Potato Pie follow the same layering method and are just as satisfying. For something completely different, the Ham and Cheese Pie uses puff pastry and is a family favourite for lunchboxes and picnics.

This pie keeps well in the fridge for up to three days. Reheat individual portions in the oven at 170°C for about 10 minutes to revive the filo. A slice of prasopita with a crisp green salad and a glass of white wine is, in my opinion, one of the most effortless and satisfying meals you can put on the table.